Anu's Noodle Salad with Crunchy Fruit


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. 

Anu's Noodle Salad with Crunchy Fruit
Photo: Jennifer Chong
Active Time:
45 mins
Total Time:
2 hrs 15 mins



  • 1 cup canola oil

  • .50 cup white vinegar

  • ¼ cup plus 3 tablespoons granulated sugar

  • ¼ cup finely chopped garlic

  • 2 tablespoons dry mustard

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons kosher salt

  • 1.50 teaspoons cayenne pepper


  • 1 (17.6-ounce) pkg. uncooked thick egg noodles (such as Safoco Mi Trung)

  • 2 cups chopped unpeeled apples

  • 2 cups coarsely chopped fresh cilantro leaves and tender stems

  • 1 cup seedless green grapes, halved

  • 1 cup seedless red grapes, halved

  • .50 cup diced (1/4-inch pieces) carrot

  • .50 cup diced (1/4-inch pieces) green bell pepper

  • .50 cup diced (1/4-inch pieces) red bell pepper

  • 1 (20-ounce) can pineapple tidbits, drained and halved crosswise

  • 1 cup roasted peanuts with skins


Make the dressing:

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

Make the salad:

  1. 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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