Asian Noodle Salad

Okay, another recipe from The Pioneer Woman cooks. It was really good. However, I warn you about making this for dinner--it makes a TON!! I had a 5 friends over and we didn't finish it. I even eliminated one of the ingredients and reduced the cabbages by about half and I still have leftovers. The dressing is good and I really like the addition of noodles in the salad. Mmmmm.

Asian Noodle Salad
adapted from Jamie Oliver

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage (I used regular cabbage, that's all they had)
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 (this is what I left out, there just wasn't enough room)
3 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (I didn't toast them, but wanted to)

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 (I accidentally left out, but it was still good)
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.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

P.S. You might need some Gas-X or Beano with this meal.