Asian Noodle Salad

Yield: 16 servings as a side dish

Prep Time: 45

Total Time: 45

Ingredients

Salad:

1 package linguine noodles, cooked, rinsed, and cooled
½ to 1 head sliced Napa cabbage
½ to 1 head sliced purple cabbage
½ to 1 bag baby spinach
1 medium red bell pepper, sliced thin
1 medium yellow bell pepper, sliced thin
1 medium orange bell pepper, sliced thin (if available)
1 small bag bean sprouts
3 sliced scallions
3 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet

Dressing:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
⅓ cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro - lots

Instructions

Mix together salad ingredients in large bowl. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.

Notes

Dressing: the dressing keeps up to three days before serving, without cilantro.

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