Asian Noodle Salad



1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage

1/2 to 1 head sliced purple cabbage

1/2 to 1 bag baby spinach

1 red bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 orange bell pepper, sliced thin (if available)

1 small bag bean sprouts (I left these out)

3 sliced scallions

3 peeled, sliced cucumbers

LOTS of chopped cilantro—up to one bunch

1 can whole cashews, lightly toasted in skillet (I also left these out b/c I forgot them at the store but they would be wonderful in the salad)


Juice of 1 lime

8 tablespoons olive oil

2 tablespoons sesame oil

6 tablespoons soy sauce

1/3 cup brown sugar

3 tablespoons fresh ginger, chopped

2 cloves chopped garlic

2 hot peppers or jalapenos, chopped

More chopped cilantro - lots

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

*Dressing keeps up to three days before serving, without cilantro.