Asian Salad

45 minutes


Asian Salad Recipe
Club Noor

by Zain Al Zayani

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For the salad

½ a pack of spaghetti or linguine pasta, cooked, rinsed and cooled

½ a purple cabbage, sliced and washed

2 bunches spinach, roughly chopped

1 red pepper, sliced thin

1 yellow pepper, sliced thin

1 orange pepper, sliced thin

½ bag of bean sprouts

1 bunch cilantro (chopped)

4 spring onions (chopped)

3 whole cucumbers, cored and sliced

1 cup cashew nuts (dry roasted)

For the dressing

Lemons (for juice)

4 tbsp  olive oil

8 tbsp  soy sauce

2 tbsp  sesame oil

cup brown sugar

2 tbsp  fresh ginger

3 cloves garlic

1 green chilli

½ bunch of cilantro

4 tbsp  Noor Oil



This salad is as delicious as it is colorful.  With a heavy Far Eastern influence, the ingredients and dressing have a wonderful yet subtle flavor.  The ingredients are quite lengthy but the end result is worth it.

Steps Involved:

In a big bowl add all the salad ingredients & mix it together. Emulsify all the ingredients under salad dressing, using an electric whip or beater.

Just prior to serving, pour spoonfuls of dressing on the salad and toss it well. Check for seasoning. Serve slightly chilled.

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