Asian Noodle Salad
Recipe type: Main Dish/Asian
  • 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)
  • 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)
  1. Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs and serve on a platter.
  2. Moan and groan about how good it is.
  3. Don't laugh, just do it :)
Recipe by Daily Rebecca at