i think i need to make this ... sounds delicious

asian noodle salad

this is a raw veggie lover's dream. Be sure to keep the dressing separate and don't add cilantro to the dressing till you serve it. oh, and go easy on the hot peppers at first if you aren't a spicy person. you can always add more.

one thing i would change to hurry it up: chop the veggies in advance if you are planning to whip this up after church or at the end of a long day. your noodles will cook and cool faster than you can chop. (at least, if you are me.)

salad ingredients:

• 1 package linguine noodles, cooked, rinsed, and cooled
• ½ heads sliced napa cabbage, or more to taste
• ½ heads sliced purple cabbage, or more to taste
• ½ bags 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
• 1 can (about 10 oz.) whole cashews, lightly toasted in skillet

dressing ingredients:

• 1 whole lime, juiced
• 8 tablespoons olive oil
• 8 tablespoons soy sauce
• 2 tablespoons (up to 3 tablespoons) sesame oil
• ⅓ cups brown sugar
• 3 tablespoons fresh ginger chopped
• 2 cloves garlic chopped
• 2 whole hot peppers or jalapenos, chopped
• chopped cilantro

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.