This salad is bursting with flavour and is a great way to use up leftover chicken, beef, pork or prawns. It's so versatile; try adding thinly sliced red or yellow pepper, mangetout, or use sliced romaine lettuce instead of cabbage.The salad dressing can be made ahead and refrigerated for up to 5 days.
Great Recipe - Many Thanks - 05 Jun 2017
The lime really brings a nice tartness to the dressing. I would have preferred a thicker dressing, so it would have coated the salad and noodles better. It was very watery, and just fell to the bottom of the plate. I didn’t have any rice noodles, and accidentally cooked fettucine instead of linguini, so the noodles were a little fatter than they should have been. That could have accounted for the fact that I thought there was an awful lot of noodles in relation to the salad. I mixed up the dressing, tasted, and added more Sriracha, since we wanted it a little spicier. I did all the prep work in the morning. I marinated the shrimp, grilled it, and then into the fridge. Mixed up the dressing, chopped and sliced all of the veggies, and into the fridge. Right before dinner, I assembled the salad for an easy evening dinner with an easy clean-up. I wouldn’t add the dressing until you’re ready to eat, or you’ll have a soggy salad. This was good, but there are a lot of ingredients and a lot of chopping and slicing. Wouldn’t say it’s my favorite Asian noodle salad recipe on this site, but we enjoyed it. - 17 Jul 2014 (Review from Allrecipes US | Canada)
This salad is delicious! (Our five yr old even liked it!) We skipped the bean sprouts and basil because I didn't have any on hand, and added a bit more cabbage to make up for it. I used leftover boiled shrimp. This is a a very versatile dish! - 16 Apr 2015 (Review from Allrecipes US | Canada)