1 package Linguine Noodles, Cooked, Rinsed, And Cooled (I used whole wheat)
½ head Sliced Napa Cabbage, Or More To Taste (I used regular green cabbage)
½ head Sliced Purple Cabbage, Or More To Taste
½ 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
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet (I forgot these but think they would be divine)
Toasted Sesame Seeds (optional garnish)
FOR THE DRESSING:
1 whole Lime, Juiced (I used 1.5 limes because I had an extra half laying around)
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce (Do your heart a favor and use low sodium soy sauce!)
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
⅓ cup Brown Sugar
3 Tablespoons Fresh Ginger Chopped (fresh ginger is a must - don't even THINK about subbing powder or some nonsense. Check out the original recipe for tips on using fresh ginger.)
2 cloves Garlic, Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro (I didn't add it here because I put it all in the salad)
Instructions
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs and serve on a platter.
Moan and groan about how good it is.
Don't laugh, just do it :)
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2012/07/asian-noodle-salad/