Asian Noodle Salad

This salad is by far one of the best salads I have ever had! I mean it!!! The dressing is amazing and the mix of vegetables have such a great flavor. I was excited to go the farmer's market this afternoon to get all my ingredients and boy was my bag heavy! I felt like a mule walking with a heavy bag on my back. Now I know what those guys feel like! I came back to my office all hot and sweaty in this 85 degree weather! Not so great. I guess it made people happy that I turned off BOTH space heaters that I have running at all times!

I must warn you this salad makes ALOT but its soo good, it doesn't matter!

I can't wait to eat this for lunch the rest of the week! Yay!!!

Asian Noodle Salad

from Pioneer Women

1 package 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

1 small bag bean sprouts

3 sliced scallions

3 peeled, sliced cucumbers

chopped cilantro—up to one bunch (I didn't put this in because I don't like cilantro)

1 can whole cashews, lightly toasted in skillet (must have!!!)

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

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