Asian Broccoli Noodle Salad










  • 3 C. broccoli
  • 1 bag shredded cabbage
  • 1-1/2 carrot, grated
  • 3 green onions, thinly sliced
  • 1/2 pkg angel hair pasta, broke into thirds
  • 1/2 C. cashews
  • 1/3. C soy sauce
  • 1/4 C. brown sugar
  • 2 Tbsp rice vinegar
  • 1/3 C. olive oil
  • 1 Tbsp. sweet chili sauce
  • 4 cloves garlic, minced
  • green onion, thinly sliced, for garnish (optional)

Cook pasta according to package directions.

Boil broccoli until crisp tender, about 3 minutes

combine soy, brown sugar, rice vinegar, olive oil, chili sauce, and garlic in a bowl.

In a separate large bowl combine everything but dressing, mixing well.

Pour dressing over top and toss with tongs, or two forks, until all is coated.

In a food processor, add cashews and pulse until chopped into tiny pieces.

Top salad with cashews and green onion (if using) and serve.


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