Ree Drummond makes a simple summer time salad loaded with noodles and greens and ideal for feeding a crowd. The Pioneer Woman star tops the salad with a scrumptious dressing that she whips up in seconds.
Ree Drummond makes a summer time noodle salad that’s stuffed with shade
Drummond demonstrated tips on how to make her Asian noodle salad throughout an episode of The Pioneer Woman. “It’s summertime and, for me, that means color, color, color,” she defined. She stated the noodle salad is one in all her “all-time summer favorites.”
The Food Network host defined, “As soon as the warm weather moves in, it’s definitely out with the cold and in with the new summery recipes. Anybody who knows anything about me knows that I love color — especially with my food.”
She continued, “I’m gonna make an Asian noodle salad. It’s so flavorful, so easy to make, and it’s bursting with pretty much every color under the rainbow.”
Drummond warned “there’s a lot of prep” concerned, however assured, “nothing is complicated at all.”
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How to make Ree Drummond’s Asian noodle salad recipe
The Pioneer Woman star added prepped greens to a bowl: purple cabbage, cucumbers, kale, candy peppers, Napa cabbage, shredded carrots, bean sprouts, and scallions.
“Really you can use any veggies you want for this salad. Pretty much anything goes,” she stated. “There is so much flavor in this salad. I absolutely love it.”
Drummond added cooked skinny spaghetti, explaining, “You can use linguine, you can use rice noodles — pretty much any noodle you have in your pantry.”
She tossed the substances collectively. Then Drummond defined the place she acquired the inspiration for the colourful salad. “I first saw a salad like this on TV years ago,” she stated. “I thought it was so pretty and I’ve been sort of recreating it ever since. It’s turned into a totally different salad through the years but the point is, you have noodles, you have colorful veggies, and it always turns out gorgeous.”
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‘The Pioneer Woman’ star makes a simple salad dressing
For the salad dressing, Drummond mixed olive oil, low-sodium soy sauce, oyster sauce, rice wine vinegar, toasted sesame oil, minced ginger, chopped garlic, and brown sugar in a mason jar.
“This really makes a great luncheon with friends,” she stated. “One thing I like to do is assign a different ingredient for each friend. Somebody brings cabbage, somebody brings carrots … everybody arrives, throws it into a bowl. I’ve got the dressing standing by and then we just mix it together and dig in.”
Drummond poured the dressing over the salad and tossed it collectively. “You basically want to have as many vegetables as you do pasta noodles,” she stated. “You don’t want to have too much of any one ingredient.”
Drummond added chopped recent cilantro and chopped peanuts and tossed every little thing collectively once more. “This salad could win every beauty pageant it enters,” the Food Network host stated. “If you love color, this is definitely the salad for you.”
The full recipe is obtainable on the Food Network web site.
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