1 package Linguine Noodles, cooked, rinsed and cooled
1/2 head sliced Napa Cabbage or more to taste
1/2 head sliced purple cabbage or more to taste
1/2 bag baby spinach or more to taste
1 whole red bell pepper, sliced thin
1 whole yellow bell pepper, sliced thin
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
For the Dressing:
1 whole lime, juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up to 3 Tablespoons) Sesame Oil
1/3 cup brown sugar
3 Tablespoons Fresh Ginger, peeled and chopped
2 cloves Garlic, chopped
2 whole Hot Peppers or Jalapenos, seeded and chopped
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving , without cilantro. Add cilantro just before serving.
Add or take away vegetables to your liking or from what you have available. Adjust the ingredients of the salad or the dressing as you like. ** Some other suggestions for the salad could be lettuce, arugula, kale, swiss chard or other greens that you may have in the garden.
Recipe from Pioneer Woman
Thanks Robb and Katie Leatherwood for sharing this recipe that your family enjoys!