One of my nieces, Emily, had a wedding shower last week. I needed to make a salad for the shower, but I didn’t want to make any of the salads for which I already had recipes. Go figure. I wanted something with an Asian flare and so I scoured the internet for the perfect salad. Found it, too, over at Our Best Bites.
The dressing for the salad is genius. Yep, I said genius and I sincerely mean it. The salad, itself, is flexible and can accommodate a variety of mix and match vegetables. Just think Asian and crispy and you’ll get it right.
In my most humble opinion the chicken can be optional, depending on whether you want this to be a main dish salad or a side salad. For the shower I chose to leave out the chicken because we were also having chicken croissants. For dinner or for a luncheon, the addition of chicken is great.
I made this salad again yesterday for dinner with a couple of minor changes. Instead of using linguine, I used a package of Japanese noodles. I must confess that I really liked them better than the linguine. They can be found at many grocery stores next to the fresh, packaged Chinese soba-style noodles, usually somewhere in the fresh vegetable refrigerated section. (Really bad sentence, sorry.) One piece of advice about using the Japanese noodles. They are really looooooooong, so cut them into maybe fourths before you cook them. Just leave them all neatly folded as they come from the package and cut them once lengthwise then once crosswise. Cook them according to package directions.
In addition to the noodle change, I used dry roasted peanuts instead of honey roasted peanuts. I also increased the amount of napa cabbage and romaine lettuce, using four cups of each. As regards the purple onion, I prefer green onions. I like the milder green onion flavor.
One last change…I served the dressing on the side instead of mixing it into the whole bowl of salad. The dressing does have a tendency to separate as it sits, but give it a quick stir or shake and you are good to go.