Asian Pasta Salad with Kale, Cabbage, Asparagus and Sugar Snap Peas

July 18, 2014

Asian Pasta Salad

I'm Italian and there is nothing like a big bowl of pasta to make me happy.

Today I made a whole wheat pasta salad with an Asian touch. I always use whole wheat pasta because it contains complex carbohydrates and is an excellent source of fiber. It is also lower on the glycemic index than white pasta.

If you are wheat intolerant, I recommend trying rice or quinoa pasta. Also, any pasta shape works in this dish. Hope you enjoy this easy and healthy Asian pasta salad recipe as much as I did. Don't miss any of Ordinary Vegan free recipes by signing up here.

Wishing you a compassionate and peaceful week.

Asian Pasta Salad with Kale, Cabbage, Asparagus and Sugar Snap Peas

Spicy Asian Pasta Salad
Prep time
Cook time
Total time
The wonderful thing about this salad is anything goes. Your noodles and your dressing are the base and you can add any vegetables you love. You can also use any chilis you desire. I used a combination of red and green for color.
Recipe type: Main
Cuisine: Asian
Serves: 4-6
  • 2 limes, juiced
  • ¼ cup organic pure maple syrup
  • 4 Tablespoons organic canola oil
  • 5 Tablespoons soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon of chili oil (I recommend adding a teaspoon at a time depending on heat of chili oil) Or you can use sesame oil
  • 2 inches of Fresh Ginger, chopped or grated (grated brings out more of the flavor)
  • 1 Fresno chili, chopped (or more to taste)
  • ½ Jalapeno, chopped (or more to taste)
  • 2 Cloves of garlic, chopped
  • ¼ chopped fresh cilantro
  • 1 16-ounce package of whole-wheat linguine noodles, cooked and rinsed (or any noodles you prefer)
  • 1 Red Bell Pepper, chopped
  • 2 cups of kale or spinach, cut into ribbons
  • 1 cup purple cabbage grated (0r napa cabbage) (or more to taste)
  • 8 asparagus spears, cut into 1½ inch chunks, steamed al dente
  • ½ - ¾ lb sugar snap peas, trimmed and steamed al dente
  • 4 green onions, chopped
  • ¼ cup chopped fresh cilantro
  • Fresh Ground Black Pepper to taste
  • ¼ cup sliced almonds, optional
Pasta, Asparagus & Sugar Snap Peas
  1. Cook pasta according to cooking instructions.
  2. Place the sugar snap peas and asparagus in a steamer over the boiling pasta water. Steam for 2-3 minutes keeping them crisp and green.
  1. Whisk together all the ingredients and set aside.
  1. Combine salad ingredients. Add cooked pasta. Whisk the salad dressing and pour over the salad a couple of spoonfuls at a time so you don't overdress. Taste and add ground black pepper to taste.
  2. Garnish with fresh cilantro and nuts if desired. Serve with some extra dressing on the side.


6 thoughts on “Asian Pasta Salad with Kale, Cabbage, Asparagus and Sugar Snap Peas

    1. Hi Wewa – I don’t use oil very often and always recommend sauteing veggies in vegetable broth instead of oil. Also, most of my salad dressing rely on herbs and citrus for flavor so I agree, don’t overdo the oil. Thanks for stopping by and for being part of our community.

      1. When I make this, I will sub aquafaba for the oil. Works well as a sub for oil free dressings.

  1. I used rice noodles for this and if you choose rice noodles also, be sure to RINSE them under cold water! I didn’t and they were a gloppy mess. Other than that, this salad was AMAZING. I am going to make it again and again! It will be perfect for potlucks! Oh, I also couldn’t find chili oil, nor could I find Fresno chilis….improvised with jalapenos and no chili oil. It was fine.

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