Noodle Salad

 

 

Noodle Salad
(by Ree Drummond from www.thepioneerwoman.com)

* 1 packet of 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 thinly
* 1 yellow bell pepper, sliced thinly
* 1 orange bell pepper, sliced thinly (if available)
* 1 small bag bean sprouts (also called “mung bean sprouts”)
* 3 sliced scallions
* 3 peeled, sliced cucumbers 
* LOTS of chopped cilantro—up to one bunch
* 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
* 3 tablespoons fresh ginger, chopped
* 2 cloves chopped garlic
* 2 hot peppers or jalapenos, chopped
* More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
[Note : Dressing keeps up to three days before serving, WITHOUT cilantro]