Asian Noodle Salad
adapted from Jamie Oliver
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage1/2 to 1 head sliced purple cabbage1/2 to 1 bag baby spinach1 red bell pepper, sliced thin1 yellow bell pepper, sliced thin1 orange bell pepper, sliced thin (if available)1 small bag bean sprouts (also called “mung bean sprouts”)3 sliced scallions3 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 bunch1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)
Juice of 1 lime8 tablespoons olive oil2 tablespoons sesame oil6 tablespoons soy sauce1/3 cup brown sugar3 tablespoons fresh ginger, chopped2 cloves chopped garlic2 hot peppers or jalapenos, choppedMore 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.
Enjoy! This is sooo good. PW had it posted on her website and I tried it. Had to share it!
(courtesy of the Pioneer Woman)