Asian Noodle Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 375 g linguine, cooked, rinsed, and cooled (i've used whole wheat and it's good too.)
• 1/2-1 head napa cabbage, sliced
• 1/2-1 head purple cabbage, sliced
• 150 g baby spinach (about 1/2 a bag)
• 1 red bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 orange bell pepper, sliced thin
• 2 cups bean sprouts (or one small bag)
• 3 green onions, sliced
• 1/4 cup cilantro, you can do as much as you like though
• 1/4 cup sunflower seeds
• 1/2 cup cashew nuts, roasted
• 1/2 cup olive oil
• 2 tablespoons sesame oil
• 6 tablespoons soy sauce
• 1/4 cup brown sugar (i've left out the sugar altogether and it's just as yummy, in my opinion)
• 3 tablespoons fresh ginger, chopped (i've also used the powder, but fresh does taste better)
• 2 garlic cloves, chopped
• 1 lime, juice of

Recipe

• 1 mix together salad ingredients. i don't usually measure, i just keep add as much as i want of each ingredient until it looks like the picture.
• 2 put dressing ingredients in a jar. shake well and pour over salad. you can also add jalapenos to the dressing if you like it spicy.
• 3 mix with tongs or hands and serve in a large pasta bowl. i always use my hands to mix this. it's so much easier.
• 4 as a side salad it probably serves more like 8 - 10. but if this is all you're eating then it will serve 4 - 6.