Asian Noodle Salad

This delicious salad recipe comes from The Tasty Kitchen blog (see link on the right hand side).

Ingredients:

Salad Ingredients:

1 package linguine noodles, cooked, rinsed and cooled [I used asian egg noodles]

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, rinsed

chopped cilantro, up to 1 bunch, to taste [I left this out as my family does not prefer it]

3 whole scallions, sliced

3 whole cucumbers, peeled and sliced

1 1/2 cups whole cashews, lightly toasted

Dressing ingredients:

1 whole lime, juiced

8 Tb. olive oil

8 Tb. soy sauce

2 Tb. sesame oil

1/3 cups brown sugar

3 Tb. fresh ginger, chopped

2 garlic cloves, chopped

2 whole hot peppers or jalapenos, chopped [I omitted this]

chopped cilantro

Instructions:

Mix salad ingredients together. 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.

The dressing is incredible!

toasting the cashews really adds to the flavor

These noodles cook quickly, boiled for 3 minutes and then rinsed in cold water

I love the colours and the flavors of this salad. It would be great for a potluck or large gathering. The original recipe said it was 6 servings, but I would say it is more like 10-15, depending on the portions.

We are a small family, so did not finish this in one sitting. The salad does keep quite well in the fridge, with only the spinach looking a little tired.