Asian Noodle Salad

For 16 servings as a side dish, Asian Noodle Salad keeps the list centered on linguine noodles, to 1 head sliced Napa cabbage and to 1 head sliced purple cabbage. Set aside about 45 minutes.

• Yield 16 servings as a side dish
• Ready in 45 minutes

Ingredients

Salad

• 1 package linguine noodles , cooked, rinsed, and cooled
• ½ to 1 head sliced Napa cabbage
• ½ to 1 head sliced purple cabbage
• ½ to 1 bag baby spinach
• 1 medium red bell pepper , sliced thin
• 1 medium yellow bell pepper , sliced thin
• 1 medium orange bell pepper , sliced thin (if available)
• 1 small bag 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
• ⅓ cup brown sugar
• 3 tablespoons fresh ginger , chopped
• 2 cloves chopped garlic
• 2 hot peppers or jalapenos , chopped
• More chopped cilantro – lots

Instructions

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

Dress it just before it goes to the table so the leaves stay crisp.