Friday, June 17, 2016

asian noodle salad... 30 minutes

the goods:

1 package linguine noodles, cooked according to package instructions
1/2 head napa cabbage, sliced
1/2 head purple cabbage, sliced
1/2 bag baby spinach
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 bag beam sprouts
1 bunch cilantro, chopped
3 scallions, sliced
1 cucumber, peeled, and sliced
1 cup cashews, lightly toasted in a skillet

1 lime, juiced
8 tablespoons olive oil
8 tablespoons soy sauce
3 tablespoons sesame oil
1/3 cup brown sugar
2 tablespoons fresh ginger, minced
2 garlic cloves, minced
2 tablespoons pickled jalapenos, chopped
chopped cilantro

In a large bowl combine all the salad ingredients besides cashews and noodles. In a mason jar, combine all dressing ingredients and shake to combine. Add warm, drained noodles to the salad along with the dressing. and toss with clean hands to combine. Top with cashews and serve.

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