Asian Noodle Salad

• 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 seeds
• 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

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. 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. 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. 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.

linguine, cabbage, purple cabbage, red bell pepper, yellow bell pepper, orange bell pepper, bean sprouts, green onions, cilantro, sunflower seeds, cashew nuts, dressing, olive oil, sesame oil, soy sauce, brown sugar, fresh ginger, garlic, lime

Taken from www.food.com/recipe/asian-noodle-salad-295629 (may not work)