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Cold Asian Noodle Salad with Fresh Ahi Tuna
This is a bright and flavorful cold noodle salad your whole family will love! Great on its own or paired with a meat for a complete meal. It's also the perfect dish for a summer potluck picnic.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 people
Ingredients
Dressing
- 1/3 cup soy sauce I prefer low sodium
- 1/3 cup olive oil
- 1/3 cup brown sugar packed
- 2 limes juiced
- 3 tbsp sesame oil
- 4 inch piece of fresh ginger peeled and minced
- 2-3 jalapeños minced (keep seeds if you want more heat)
- 4 garlic clovers minced
Salad
- 1 pound al dente linguini room temperature
- 1 package of pea shoots
- 1 red yellow and orange bell pepper, sliced into thin strips
- 2 cups snow peas cut in half lengthwise
- 1 English cucumber seeds scooped out and cut into thin slices
- 1/2 a head of purple cabbage thinly sliced
- 1 bunch scallions green parts only, thinly sliced
- 1 small head or 1/2 head of Napa cabbage thinly sliced
- 2 bunches cilantro roughly chopped
- 2-3 tbsp sesame seeds toasted
- fresh quality sushi-grade Ahi Tuna sliced into small pieces, optional
Instructions
Dressing
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In a mason jar or small bowl, combine all the ingredients. Give it a good stir to combine the brown sugar. Give it a good shake too. Set aside.
Salad
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In a very large bowl, toss together all of the linguini with the vegetables.
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Add 1/2-3/4 of the dressing and gently toss to combine. Add more dressing if desired or reserve for later or as a marinade for a meat.
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Sprinkle with toasted sesame seeds and cilantro.
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Serve on its own or add a meat for a complete meal.
Recipe Notes
Store leftovers in a covered container for up to three days in the refrigerator.
Try adding any fresh vegetables you like. I like to add spinach when I enjoy this as my main meal.