My daughter shared this recipe with me. Thanks Molly!
1 8-ounce package LINGUINE NOODLES, cooked, rinsed, and cooled
1/2 head NAPA CABBAGE, sliced thin
1/2 head PURPLE CABBAGE, sliced thin
1/2 bag BABY SPINACH
1 RED BELL PEPPER, sliced thin
1 YELLOW BELL PEPPER, sliced thin
1 ORANGE BELL PEPPER, sliced thin
1 bag BEAN SPROUTS (also called Mung Bean Sprouts)
1 bunch CILANTRO, chopped
3 SCALLIONS, sliced
1 CUCUMBER, peeled and cut in half lengthwise, seeded and sliced
1 can (about 10 Oz.) CASHEWS or PEANUTS, lightly toasted in a skillet
Mix salad ingredients together.
1 LIME, juiced
8 Tbsp. OLIVE OIL
8 Tbsp. SOY SAUCE
2 Tbsp. SESAME OIL
1/3 c. BROWN SUGAR
3 Tbsp. fresh GINGER, minced
2 cloves GARLIC, chopped
2 JALAPENOS, chopped
1 Tbsp. CILANTRO, chopped
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.