Asian Noodle Salad

By shelliec

Ingredients

• Salad ingredients:
• 1 pkg Linguine noodles, cooked to al dente(firm not soggy), rinsed and cooled. Add 1-2 tablespoons of olive oil to cooling noodles to avoid them sticking together.
• 1/2 head of Napa cabbage, rinsed and thinly sliced
• 1/2 head of red cabbage, rinsed and thinly sliced
• 1 six oz bag baby spinach, thinly sliced
• 1 red bell pepper, seeded and sliced into thin strips
• 1 yellow bell pepper, seeded and sliced into thin strips
• 1 orange bell pepper, seeded and sliced into thin strips
• 1 1/2 cups bean sprouts, rinsed
• 1 small bunch cilantro, stems removed and chopped. Reserve 1 tablespoon for the dressing.
• 4 green onions, thinly sliced
• 2 large cucumbers, peeled, halved and sliced
• 1 1/2 cups sugar snap peas, sliced in half vertically, so the peas inside are halved.
• 1 cup raw cashews, lightly toasted in a skillet.
• Mix all prepared vegetables together in a large bowl.
• Add linguine to vegetables once it has cooled completely.

Preparation

Step 1

For dressing:
1 lime, juiced
8 tablespoons olive oil
8 tablespoons soy sauce
2 tablespoons sesame oil
1/3 cup brown sugar
3 tablespoons fresh ginger, peeled and chopped
2 garlic cloves, peeled and chopped
2 jalapenos, seeded and chopped
1 tablespoon cilantro, chopped
Mix all ingredients in a blender for 20-30 seconds.
Pour dressing over salad and mix to coat evenly.

Serve & enjoy every tangy, savory and spicy bite!!!!