SALAD INGREDIENTS:
1 package whole wheat linguine noodles, cooked, and cooled (toss w/ a little dressing to keep from sticking)
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 thin1 orange bell pepper,
sliced thin 1 small bag bean sprouts
3 sliced scallions
2-3 peeled, sliced cucumbers
1 bunch cilantro, chopped
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
1/3 cup brown sugar
2-3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 jalapenos, chopped
1/2 bunch cilantro, chopped Prepare dressing & set aside.
Cook noodles according to package. Strain noodles and toss with small amount of dressing to prevent sticking. Mix together salad ingredients in LARGE bowl. Add dressing and mix with hands. *Dressing keeps up to three days before serving, WITHOUT cilantro.
I got this recipe from http://mykitchencafe.blogspot.com/. However, the author if this blog got it from http://thepioneerwoman.com/.
