Asian Noodle Salad

Asian Noodle Salad – Lori S.
- From Pioneer Woman Cooks
adapted from Jamie Oliver

SALAD INGREDIENTS:

1 packages 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 thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions (green onions)
3 peeled, sliced cucumbers
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 jalapeños, chopped
More chopped cilantro

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

This makes a TON of salad. If you won’t be eating it all right away, only add the dressing to part of the salad, and save the rest of the salad without dressing.

*Dressing keeps up to three days before serving, WITHOUT cilantro.