Asian Noodle Salad

You can see/read the play by play of the recipe with pictures here. It made a huge portion. It took the biggest bowl I had, the one I never use, way back in my cupboard. This says it feeds 6, but I'd say more like 8-10. I know, lots of  ingredients, but it was good, like some yummy thing you'd get at Pei Wei.

Prep Time: 30 Minutes  |  Cook Time: 10 Minutes  |  Difficulty: Easy  |  Servings: 6

SALAD INGREDIENTS:

Ingredients

• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste  ( I used 1/4 head--asked the grocer to cut the head for me in the store)
• 1/2 head Sliced Purple Cabbage, Or More To Taste  ( I used 1/4 head)
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced 
• 3 whole Cucumbers Peeled And Sliced ( I left these out)
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped  ( I left these out)
• Chopped Cilantro

Preparation Instructions

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.