Asian Noodle Salad
- 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
- ½ heads Sliced Napa Cabbage, Or More To Taste
- ½ heads Sliced Purple Cabbage, Or Less To Taste
- ½ bags Baby Spinach, Or More To Taste
- 2 or 3 Red, Yellow, and/or Orange Bell Peppers, thinly sliced
- 1 bag or box of Bean Sprouts
- Chopped Cilantro, Up To 1 Bunch, To Taste
- 3 whole Scallions, Sliced
- Optional: 3 whole Cucumbers Peeled And Sliced, 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet (I've never added these but I'm sure it'd be good
- 2 whole Limes, Juiced
- 12-16 Tablespoons Olive Oil
- 16 Tablespoons Soy Sauce
- 4 Tablespoons Sesame Oil
- 2/3 cups Brown Sugar
- 6 Tablespoons Fresh Ginger Chopped
- 4 cloves Garlic Chopped
- 1-2 whole Hot Peppers Or Jalapeno's, Chopped
- Chopped Cilantro
1. Cook the noodles. Drain them and rinse with cold water.
2. Chop all the salad ingredients and mix them together.
3. Whisk dressing ingredients together OR I found it easier to shake them together. My 21st birthday present shaker came in handy!
4. Pour the dressing over the salad and mix it all together with tongs.
That bizarre topping in this picture is indeed purple cauliflower. I saw some in Kroger and I just thought I had to have it. This salad is so colorful on it's own it only added to the rainbow of colors. And in case you're wondering, I'm pretty sure it's just dyed purple because when I cooked it, the water turned purple. The health hazards of dyed cauliflower are debatable.
****WARNING! Chopping Jalapenos and other hot peppers can be dangerous! Do not touch your eyes or nose and wash hands well afterwards. Do not taste the pepper. Even if it doesn't look/smell hot, trust me it is. If you are my mother you might even wear gloves.****