Rating: 5 stars
1 Ratings
  • 5 star values: 1
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A joyful romp of textures, Anu Mahendro's refreshing salad combines crisp bell pepper, juicy grapes, pineapple, chewy egg noodles, carrots, and fresh apples dressed with a homemade vinaigrette. While it's perfect paired with her husband Pawan's Fried Catfish Sandwiches with Cumin Slaw, it makes a grand addition to any potluck spread. To maintain the textures, serve it chilled. 

February 2022

Gallery

Credit: Jennifer Chong

Recipe Summary

total:
2 hrs 15 mins
active:
45 mins
Servings:
12
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Ingredients

Dressing
Salad

Directions

Make the dressing:
  • Process oil, vinegar, sugar, garlic, mustard, Worcestershire, salt, and cayenne in a blender until creamy, about 20 seconds. Refrigerate until ready to use.

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Make the salad:
  • Cook noodles in a large pot of boiling water according to package directions. Drain in a colander, and rinse under cold water to stop the cooking process; transfer to a large bowl. Add apples, cilantro, green and red grapes, carrot, green and red bell peppers, and pineapple tidbits; toss gently to combine. Add dressing, and gently toss to coat salad mixture. Loosely cover, and refrigerate until cold, about 1 hour and 30 minutes. Gently toss salad until creamy. Sprinkle with roasted peanuts.

Make Ahead

Dressing can be made up to 3 days ahead and refrigerated in an airtight container.

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