Ingredients: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 (aka mung bean sprouts)
3 sliced scallions
3 peeled, sliced cucumbers
Lots of chopped cilantro- up to one bunch
1 can whole cashews, lightly toasted in a skillet
Dressing:
juice of 1 lime
2-3 tablespoons sesame oil
8 tablespoons soy sauce
1/3 c brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro
Directions:
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Toss with tongs or hands and serve on a platter.
Dressing keeps up to three days refrigerated before service, without cilantro.
