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Asian Noodle Salad

Jana's Recipe

Prep
Cook
Serves 6people
Ingredients
1
package Linguine Noodles Cooked, Rinsed, And Cooled
1/2
head sliced napa cabbage or more to taste
1/2
head sliced purple cabbage or more to taste
1/2
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
for the dressing
1
whole lime juiced
8
tbsp olive oil
8
tbsp soy sauce
2
tbsp (up to 3 tablespoons) sesame oil
1/3
cup Brown Sugar
3
tbsp fresh ginger chopped
2
cloves Garlic Chopped
2
whole hot peppers or jalapenos, chopped
chopped cilantro
Directions
1.
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
2.
Note: dressing keeps for up to three days before serving, without cilantro.

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