Anu's noodle salad with crunchy fruit
Indulge in a flavorful noodle salad boasting a delightful blend of crunchy fruits. A harmonious symphony of sweet and savory flavors that will tantalize your taste buds.
Ingredients:
- 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
Instructions:
- Blend together oil, vinegar, sugar, garlic, mustard, Worcestershire, salt, and cayenne in a blender until smooth, for approximately 20 seconds. Chill in the refrigerator until you're ready to use it.
- Boil the noodles in a large pot of water following the instructions on the package. Drain using a colander, rinse under cold water to halt the cooking process, and then place in a big bowl. Combine apples, cilantro, green and red grapes, carrot, green and red bell peppers, and pineapple pieces; mix them gently. Pour in the prepared dressing, and softly toss to coat everything. Cover loosely and refrigerate until cold for around 1 hour and 30 minutes. Toss the salad gently until everything is evenly coated. Finish by sprinkling roasted peanuts on top.
Summary:
- Calories: 2436 kcal
- Fat: 223 g
- Protein: 6 g
- Carbs: 110 g
- Potassium: 560 mg
- Magnesium: 65 mg