***Asian Noodle Salad***

Fresh, healthy, and lots of color! 

recipe found here

1 package linguine noodles, cooked, rinsed, and cooled
1/2 head napa cabbage
1/2 head purple cabbage
1/2 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 bag bean sprouts (mung bean sprouts)
3 whole scallions, sliced
3 whole cucumbers, peeled and sliced
1 can (about 10 Oz.) whole cashews

FOR THE DRESSING:
1 whole lime, Juiced
8 Tablespoons olive oil
8 Tablespoons soy sauce
2 Tablespoons sesame oil
1/3 cup brown sugar
3 Tablespoons fresh ginger, chopped
2 cloves garlic, chopped
2 jalapenos, chopped (I also remove the seeds, for less spice)
cilantro (optional)


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

Note: dressing keeps for up to three days before serving, without cilantro.