Asian Noodle Salad

This is from The Pioneer Woman Cooks website listed on the links. Thank you Michelle for that tip...she has some great stuff.

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 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 (could be left out if you don't like spicy)

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.