Asian Noodle Salad

Ingredients

• 375 g linguine, cooked, rinsed, and cooled (I've used whole wheat and it's good too.)
• 1/2-1 head napa cabbage, sliced
• 1/2-1 head purple cabbage, sliced
• 150 g baby spinach (about 1/2 a bag)
• 1 red bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 orange bell pepper, sliced thin
• 2 cups bean sprouts (or one small bag)
• 3 green onions, sliced
• 1/4 cup cilantro, you can do as much as you like though
• 1/4 cup sunflower seed
• 1/2 cup cashew nuts, roasted

DRESSING

• 1/2 cup olive oil
• 2 tablespoons sesame oil
• 6 tablespoons soy sauce
• 1/4 cup brown sugar (I've left out the sugar altogether and it's just as yummy, in my opinion)
• 3 tablespoons fresh ginger, chopped (I've also used the powder, but fresh does taste better)
• 2 garlic cloves, chopped
• 1 lime, juice of

Directions

1. 1

   Mix together salad ingredients. I don't usually measure, I just keep add as much as I want of each ingredient until it looks like the picture.

2. 2

   Put dressing ingredients in a jar. Shake well and pour over salad. You can also add jalapenos to the dressing if you like it spicy.

3. 3

   Mix with tongs or hands and serve in a large pasta bowl. I always use my hands to mix this. It's so much easier.

4. 4

   As a side salad it probably serves more like 8 - 10. But if this is all you're eating then it will serve 4 - 6.