Asian noodle salad with lime, ginger & jalapeno vinaigrette
Asian noodle salad with lime, ginger & jalapeno vinaigrette
Recipe: http://goo.gl/I2ySrz – I skipped the bean sprouts and cucumber because I want this to last in the fridge and not turn to mush. Turned out great.
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It’s so good. I’m going to have to find a substitute for brown sugar when I go low carb and make a non-noodle version of this, because it’s excellent.
Grating the three tablespoons of ginger by hand is TOTALLY worth it. My hands smell like garlic, ginger, cilantro, and lime right now :)))
You can totally add those fresh (I know what you mean)
Bina S I once made a spring roll salad, and the cucumbers made it not last very long. They got slimy and made the rest of the salad all gross
I loooove sloppy joes
I haven’t had one in forever
I forgot…I had spinach but was saving it for another recipe, AND I added julienne carrot.
Dang, I had broccoli in the fridge, too
I believe you are over-salading.
Lol I ate fish & chips yesterday and I over-carbed. I got a t-bone steak in the fridge ima throw in the oven tomorrow so I can over-meat 😉
btw, this makes a GIANT batch. That bowl in the pic is huge (10 quarts) and was just over half-full. After enjoying two heaping servings last night, what was left fit into a 12-cup plastic container. I mashed it down really good, though.
That looks great! I ❤️ jalapeño. Daniella Arianne I haven’t had a sloppy joe in forever because of the processed food aspect, so a homemade version sounds fantastic! I assume it involves a lot of tomato sauce and vinegar and what?
I WANT A SLOPPY JOE RIGHT NOW
ʎlloɥ uɐɹop they can be pretty much whatever you like, but yeah, the basic components include either tomato paste or sauce, and some kind of acid, but not necessarily have to be tangy. I have had many kinds. One was tomato soup mixed with the hamburger and some onions, cheddar cheese, and bacon. Not sweet or sticky at all. My mom always put brown sugar, tomato paste, onions, ketchup and a little mustard in hers.
Ooh I forgot about peppers. I think Mom put green pepper in ours, too
I’m totally in!
How’d it come out?
I have made two batches of this now, and my notes on this are:
1) honey is an OK substitute for the brown sugar in the dressing, but I may had to zap it in the mic 10 secs first. And red chilis are great in place of jalapeno, it just gives it a different type of heat (I used some Huy Fong chili garlic sauce)
2) Keeping all the ingredients into separate containers is better if you’re not going to use up a batch of salad at once and not planning to have leftovers (like for a picnic or dinner party), because it turns out that they weep a little all over each other and make a strange-tasting watery condensation that makes the noodles all soggy, plus, it collects at the bottom of the container and the taste is hard to get remove from what’s left of the salad even after draining it (I had to throw some away).
3) I’m also going to keep the dressing separate until I want to serve the salad and just put some into the servings, vs. dressing the whole salad. It not only stays more potent and less watered-down, it doesn’t make the dish soggy. Especially when keeping the elements separate as mentioned. Same with the cilantro. That could just be my own personal taste, but the cilantro got started to get soggy in the salad after day one and stuck to the sides of the container and made every single vegetable and noodle taste strongly of funky slimy cilantro by day two.
4) I was right in my hunch to skip the bean sprouts and cucumber because I thought they’d make the salad not last very long. Again, something to maybe try if not planning leftovers, but the bag of bean sprouts I bought for this recipe lasted 4 days in my fridge before they turned watery and brownish. And having sliced and kept cucumber in the fridge for even just one day, I’m familiar with the level of slime they get to.