Asian Noodle Salad

By Scrappin Broad

Ingredients

• SALAD INGREDIENTS:
• 1 1 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 1/2 To head Sliced Napa Cabbage, Or More To Taste
• 1/2 1/2 To head Sliced Purple Cabbage, Or More To Taste
• 1/2 1/2 To bag Baby Spinach, Or More To Taste
• 1 1 1 whole Red Bell Pepper, Sliced Thin
• 1 1 1 whole Yellow Bell Pepper, Sliced Thin
• 1 1 1 whole Orange Bell Pepper, Thinly Sliced
• 1 1 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• To 1 To To 1 Bunch, To Taste
• 3 3 3 whole Scallions, Sliced
• 3 3 3 whole Cucumbers Peeled And Sliced
• 1 1 1 bag bean sprouts
• 1 1 10 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet (or peanuts)
• _____
• FOR THE DRESSING:
• 1 1 1 whole Lime, Juiced
• 8 8 8 Tablespoons Olive Oil
• 8 8 8 Tablespoons Soy Sauce
• 1/4 1/4 1/4 c oyster sauce (this was added in a later version of this recipe)
• 1/4 1/4 1/4 c red wine vinegar (this was added in a later version of this recipe)
• 2 2 To 3 (up To 3 Tablespoons) Sesame Oil
• 1/3 1/3 1/3 cup Brown Sugar
• 3 3 3 Tablespoons Fresh Ginger Chopped
• 2 2 2 cloves Garlic, Chopped
• 2 2 2 whole Hot Peppers Or Jalapenos, Chopped
• Chopped Cilantro

Details

Servings 6
Adapted from thepioneerwoman.com

Preparation

Step 1

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.