Evil Jungle Salad

Evil Jungle Salad
Brought by Jenn

This salad is a mix between the Pioneer Woman Asian Noodle Salad and Houston's Thai Noodle Salad.  You can really add whatever vegetables you happen to have on hand.  As long as you have the mango, avocado, noodles, and dressing, it will be delicious.  The flavors and texture get stuck in your head, and you'll just want more and more.  Beware - this is a huge batch.  If you don't dress the whole thing, it keeps pretty well for a couple of days, especially if you skip the cucumbers.

Salad:

1 package udon, soba or linguine noodles (I prefer them in that order), cooked, rinsed, and cooled

½ head Napa cabbage, thinly sliced

½ head purple cabbage, thinly sliced

1 bag baby spinach, chopped

3 bell peppers (red, orange, yellow), thinly sliced

3 whole scallions

Chopped cilantro, up to one bunch (I used a whole bunch)

3 whole cucumbers, peeled and sliced (I omit if I plan to have leftovers b/c they get slimy)

3 mangos, diced

2 avocados, diced

1 can peanuts or cashews (toasted?), chopped slightly

Can also add halved cherry tomatoes, matchstick carrots, other mixed greens, fresh mint, and/or Thai basil

Dressing:

1/3 cup fresh lime juice

2 Tbsp. fish sauce

2 Tbsp water

2-3 Tbsp. Sriracha chile paste (I use 2 because I’m wimpy)

2 garlic cloves, minced

¼ cup canola oil

1 tsp. sesame oil (I omitted)

2 Tbsp. brown sugar

2 Tbsp. fresh ginger, minced

Blend dressing ingredients together.  Mix salad ingredients together.  Top with dressing and serve immediately.  Also excellent topped with grilled steak or chicken.