Anu's Noodle Salad with Crunchy Fruit

Name: Anu's Noodle Salad with Crunchy Fruit
Total time: 135 min
Ingredients: 1 cup canola oil; .50 cup white vinegar; .25 cup plus 3 tablespoons granulated sugar; .25 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

5.0

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1 Review

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.

By Anu Mahendro

Published on January 20, 2022

Anu's Noodle Salad with Crunchy Fruit — Photo: Jennifer Chong

Active Time:

45 mins

Total Time:

2 hrs 15 mins

Servings:

12

Ingredients

Dressing

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

Salad

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

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.

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.