Asian noodle salad

One of my favorite daily-read blogs is The Pioneer Woman, and one of this blogger’s favorite salad recipes is this one. So why not try it? I did, and it was everything she said it would be, and more. Delicious and addictive. Colorful and filling. Easy to make, easy to clean up. Did I say addicting? Try it, you’ll like it. Disclaimer: it makes a boatload – great dish for a crowd. Make sure you prepare it in your largest bowl you can find.

Asian noodle salad

Salad:

1 16-ounce package linguine noodles, cooked, rinsed, cooled

1/2 – 1 head sliced napa cabbage

1/2 to 1 head sliced purple cabbage

1/2 to 1 bag baby spinach

1 red bell pepper, sliced thin

1 orange bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 small bag mung bean sprouts

3 sliced scallions

3 peeled sliced cucumbers

up to one bunch chopped fresh cilantro

1 can whole cashews, lightly toasted on skillet

Dressing:

juice of 1 lime

8 tablespoons olive oil

3 tablespoons sesame oil

8 tablespoons soy sauce

1/3 cup brown sugar

2 tablespoons fresh ginger, chopped

2 cloves chopped garlic

1 jalapeno pepper, chopped (recipe called for 2, I only used 1)

more chopped cilantro

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve.

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