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Crunchy Asian Pasta Salad

Crunchy Asian Pasta Salad

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Simple Summer recipe that's great for lunch or as a side with dinner.MORE+LESS-

Updated September 11, 2017


of a whole red onion, sliced thin


peeled cucumber (if desired, and sliced into half circles)


each of a red and yellow bell pepper, sliced thin


julienne sliced carrots

Honey Ginger Soy Sauce Dressing

2 1/2

tablespoons olive oil

1 1/2

tablespoon rice vinegar


tablespoon finely grated ginger

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  • 1

    Cook the pasta according the package directions. Drain and rinse immediately with cold water to stop the cooking process.

  • 2

    Prepare vegetables according to the recipe list. Toss cooled pasta with the vegetables.

  • 3

    Prepare the honey ginger soy dressing by mixing all ingredients and whisking until well combined.

  • 4

    Toss pasta and vegetables with the dressing. If desired, chill before serving.

No nutrition information available for this recipe

More About This Recipe

  • Last year we decided to grow our first garden. I have always loved sugar snap peas, but they're usually pretty pricey at the grocery store so I decided that I wanted to try growing them in our garden. With the garden situated on the side of our house, we had the perfect iron gate that the peas could climb.I love eating the peas straight off the vine, but I really enjoy making stir-fry and this pasta salad with them too. Pasta salads are a great way to bring variety into spring and summer meals. With so many fresh vegetable choices available, it's easy to these fresh tasting salads. Crunchy Asian Pasta Salad is one of our favorites.The cool, crunchy vegetables in this pasta salad are a great way to keep the summer heat away. And it's incredibly healthy too with all the different colored vegetables. Experts now recommend that you try to incorporate all the colors of the rainbow in your daily fruit and vegetable choices. This recipe has most of them covered! For added health benefits, choose whole wheat pasta.With the success we had last year with peas, we decided that we would enjoy them in our garden again this year. I planted over 30 plants along our iron gate. This year we wrapped the gate in chicken wire to help the peas climb even better. So far we have been able to enjoy this salad a few times thanks to our garden peas!

Crunchy Asian Salad

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Crunchy Asian Salad – perfect summer lunch, nice and healthy and super easy to make!

I’m so happy to share this guest post with you for this yummy Crunchy Asian Salad from Elizabeth on behalf of ReadySetEat.

I love eating salads in the summer! What better season is there to enjoy a salad in, after all? Slaw is always delicious, too, and it’s fun to see how everyone puts their own spin on it. Some people use broccoli slaw, instead of coleslaw, and then others like to thrown in bell peppers or mustard. Kale slaw is nothing to sneeze at, either! Corn slaw would be worth trying, too. The list goes on and on. This Crunchy Asian Salad recipe is another variation of slaw, and it incorporates a number of ingredients to give it a great texture and flavor. Coleslaw, edamame, bean sprouts, bell peppers, and chow mein noodles come together to make this dish stand out.

This salad will pair perfectly with grilled salmon, grilled chicken, or almost anything else grilled! The best part is that you won’t have to turn on the oven once to make this side. Check out these dinner ideas if you want a little extra help in choosing the main course. These pasta salad recipes are perfect for summer, too!

If you guys love this recipe, and most importantly make it yourselves, please let us know. Leave a comment below and rate this recipe or take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

How to make Macaroni Coleslaw?

This easy recipe is ready in no time.

  1. First, cook macaroni according to package directions. When cooked, drain and rinse in cold water.
  2. Then, transfer it to a large bowl and add the rest of the ingredients.
  3. Gently mix together, and refrigerate for at least one hour prior to serving.

Can I make Coleslaw Pasta Salad in advance?

Absolutely! The great news is that this dish tastes even better if made ahead. The flavors need to come together and the ingredients need to be refrigerated before serving.

Therefore, it is a win-win situation! You can make it in the morning and refrigerate to consume for dinner. Or, feel free to make it up to two days in advance, and properly store in the fridge.

The Asian dressing is made with soy, fish sauce, rice vinegar, lime, sugar, garlic, oil and optional chili.

I know it looks like there’s a lot of ingredients but don’t worry, a few of them are optional – little additions that make the dressing extra special but it’s really terrific even without:

Fish sauce – just a bit adds extra depth of flavour into the dressing. Just skip it if you want

Lime juice – optional! Just sub with more rice vinegar

Chilli – purely optional!

Let&rsquos Make Cold Thai Noodle Salad

This dish could not be any easier to make.

While you&rsquore cooking your noodles you can julienne cut up the veggies. I cheated (as I hate julienne cutting carrots) and used packaged matchstick carrots.

Chef&rsquos Tip For The Noodles

  • When then noodles are done, drain the water and immediately run cold water over the noodles for 5 minutes. You need to chill them down fast.
  • Also, while you&rsquore running cold water on the noodles, you need to move the noodles around with either clean fingers or tongs. This helps to keep the noodles separated while they are being rinsed. This is important

  1. To a very big bowl, add the cold noodles followed by the veggies.
  2. Using tongs or large salad fork/spoon, mix the noodles with the veggies
  3. Next, add on about 3/4 of a cup of the peanut sauce and mix with tongs. The noodles and veggies will only be lightly coated. You don&rsquot want to saturate the noodles/veggies but simply coat them.

  1. Add on the cilantro, chopped peanuts, and sesame seeds. Toss to combine.
  2. If the mixture looks a tad dry you can add a little more sauce. Just make sure to reserve some for serving.

19 crunchy salad with chow mein noodles Recipes

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Crunchy Crab Salad

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Crunchy Chicken & Glazed Pecan Salad

Chinese Chicken Salad

Chinese Chicken Salad

Gigi's Asian Chicken Salad

Healthy Chicken Pasta Salad with Pesto, Avocado, and Tomato

Whip up a 10-minute meal packed with flavor, protein, and veggies! This chicken pasta salad with pesto is loaded with tomatoes, avocado, and red onion. Every bite is like a circus of flavors. If you&rsquore looking for a nutritious salad for your lunches or potlucks, this chunky chicken pasta salad recipe will be one of the best options in your arsenal.

How to make ramen noodle salad:

In a large mixing bowl, add coleslaw, carrots, red pepper and green onions. Mix well.

Break apart ramen noodles and add to coleslaw mix. Stir well.

In a small bowl, add oil, vinegar, sugar, seasoning packet and black pepper and mix well. Pour over colelsaw mix and mix well. Stir before serving.

As you can see this is SO simple! The ramen adds a surprising twist to a traditional salad. The dressing and spices add an Asian flavor that is just amazing with the veggies.

Crunchy Thai Peanut & Quinoa Salad

I tend to keep to myself, especially in yoga class. It’s not a very social form of exercise, you know? Last year, when I walked into my usual Tuesday evening yoga class and my instructor shouted, “COOKIE AND KATE,” I froze. Kim, a regular in the class, had learned about my blog through her co-worker, and she said, “I know her! I go to yoga with her!”

Then Kim told Kristina, the teacher, and then everyone found out. Including Amie, one of my favorite instructors, who is great friends with Kate Kasbee of Well Vegan. Kate lives in Chicago and was working on a cookbook called Frugal Vegan at the time.

Through the Amie-Kate connection, I got a sneak peek at Frugal Vegan and wrote a blurb for the back cover. “Frugal Vegan offers an incredible array of fresh and simple vegan recipes. Every single one of them manages to be easy to make, affordable and accessible, too.”

Kate came to town for Amie’s birthday party, so I met her for drinks, and a giant green bug landed in her herbed green cocktail. Are you still following? I can’t make this stuff up.

Kate and I bonded over the trials and tribulations of cookbook-making, our love for our funny-looking pups (meet Rex), and the green bug experience. We practiced our half-moon poses at Amie’s backyard birthday party the next day. Maybe I shouldn’t be so shy about my work, since it opens so many fun doors.

Today, I’m sharing a delicious recipe from Frugal Vegan, featuring cabbage, carrots, green onion, snow or snap peas, and cilantro—all fresh, affordable, and loaded with nutrients and fiber. Toss all of that in an addictive homemade peanut sauce for a crisp, colorful, Thai-inspired salad. Enjoy it as a light summer dinner, and pack up the leftovers for tomorrow lunch.

The book’s recipe calls for millet instead of quinoa. I picked up all of the other ingredients at the store, while assuming that I had millet in my pantry at home. I did not, so I used quinoa instead. Millet is less expensive but quinoa has more protein, so take your pick accordingly. It’ll turn out great either way. Enjoy, and be sure to check out Kate and Katie’s book, Frugal Vegan!

Watch How to Make Perfectly Fluffy Quinoa

Please let us know how the recipe turns out for you in the comments!

Craving more peanut goodness? You’ll love these recipes:

This Asian Salad Recipe is s so crazy good I was eating it for breakfast the next day AKA it’s destined to become one of your favorite Asian salads of all time. And bonus, it is a FABULOUS make ahead salad without anything to prep last minute and stores beautifully!

I first posted a very modified version of this Crunchy Asian Salad with Sriracha Peanut Dressing back in July 2014, my first year of blogging. From the sound of it, I could have written that post today:

“Thank you all so much for your best wishes for a speedy recovery from my pneumonia. I was able to come home from the hospital on home IVs, and I’m not sure who was more excited about it, me or Kiwi? (cue video of Kiwi welcoming me home)

As excited as Kiwi was that I was home, that’s almost as excited as I get to share new recipes with you! (I only say almost because I would be lying if I said I jumped up and down repeatedly for 10 minutes straight like Kiwi 🙂 )”

I’m just as grateful today as I was then for your encouragement and support and I’m just as excited to share this beautified Crunchy Asian Salad with Sriracha Peanut Dressing with you especially because this was the first salad I created that I fell in love with.

I used to not be much of a salad person – too much “chopping” for my taste and not enough satisfying flavor. But with one taste of this Crunchy Asian Salad with Sriracha Peanut Dressing in 2014 – I was converted.

I discovered the secret to a successful, dynamite salad is not only a killer, flavor loaded dressing but plenty of crunch – and this Asian Chinese Salad is packed with it! Napa cabbage, Romaine lettuce, snow peas, green onions, carrots, cilantro and bell peppers all topped with roasted peanuts and toasted Ramen – a texture lover’s dream.

This Crunchy Asian Salad becomes even dreamier with a drizzling – or bathing if you prefer – of the dazzling hero of this salad – the mega creamy, Sriracha Peanut Dressing. This dressing has a base of olive oil, and peanut butter thinned with water and layered with rice vinegar, soy sauce, ginger, garlic, honey, lime and sriracha. Its nutty, savory, salty, tangy with a punch (of customizable) heat. I use the full one tablespoon sriracha for my dressing but if you don’t love heat or aren’t sure how much to use, simply start with 1 teaspoon and add more to taste.

Crunchy Asian Salad – a texture lover, flavor lover’s dream that might just have you jumping up and down in flavorful bliss…maybe just not for 10 straight minutes.

What is the difference between peanut butter vs. peanut spread?

There are a lot of options on the market for peanut butter products. Peanut butter labeling is regulated by the FDA and must contain at least 90% by weight of peanuts. There also may not be any added artificial colors, preservatives or sweeteners. The other 10% can be seasoning and stabilizing ingredients like salt, sugar, palm oil or peanut oil for example. If the amount of non-peanut ingredients exceeds 10%, then it would be labeled as a spread. You have most likely seen natural ground peanut butter separate over time and have oil on the top when you open the jar. Oils like palm oil are added when processing the product to prevent separation and make a more creamy spreadable product.

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