8/20/08

Asian Noodle Salad

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
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 jalapenos, chopped
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.

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