Asian Noodle Salad

Salad Ingredients:

1 package Linguine Noodles, cooked, rinsed, and cooled

1/2 head sliced Napa Cabbage, or more to taste

1/2 head sliced Purple Cabbage, or more to taste

1/2 bag Baby Spinach, or more to taste

1 whole Red Bell Pepper, sliced thin

1 whole Yellow Bell Pepper, sliced thin

1 whole Orange Bell Pepper, sliced thin

1 bag Bean Sprouts (also called Mung Bean Sprouts)

Cilantro, up to 1 bunch, to taste

3 whole Scallions, sliced

3 whole Cucumber peeled and sliced

1 can (about 10 oz. ) whole Cashews, lightly toasted in skillet

Dressing Ingredients:

1 whole Lime, juiced

8 Tablespoons Olive Oil

8 Tablespoons Soy Sauce

2 Tablespoons (up to 3 Tablespoons) Sesame Oil

1/3 Cup Brown Sugar

3 Tablespoons Fresh Ginger, chopped

2 cloves Garlic, chopped

2 whole Hot Peppers or Jalapenos, chopped

chopped Cilantro

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

Note: dressing keeps for up to three days before serving, without cilantro

Servings: 6