Asian Noodle Salad

This salad is PERFECTION.

I love everything about it.

It’s beautiful to look at.  A rainbow of colors!  The picture below doesn’t do it justice.

It’s got loads of veggies.  We always need more of those at our house.

The dressing is awesome.  I want to drink it straight from the measuring cup.  (Not really, but I couldn’t stop “tasting” it).

It serves a crowd.  Or makes lots of yummy leftovers.  I halved the recipe and still have a ton leftover.

It can be dinner (especially with grilled chicken added, as I did), lunch, or a side dish.

My old favorite Poppy Seed Chicken Salad has been replaced!

Asian Noodle Salad

from The Pioneer Woman at Tasty Kitchen

Salad Ingredients:

• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• ½ heads Sliced Napa Cabbage, Or More To Taste
• ½ heads Sliced Purple Cabbage, Or More To Taste
• ½ bags 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

Dressing Ingredients:

• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• â…“ cups Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic Chopped
• 2 whole Jalapenos, Chopped
• Chopped Cilantro (a large handful)

Mix salad ingredients together.  Blend dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.