Asian Pasta Salad

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I loved this salad, great dish for a hot night and I thought it was filling enough for as a main course.  I served it with egg rolls and fresh fruit.  

 Some notes:  I thought this tasted better day one.  The next day the cucumbers were softer than I like, and the greens were droopy.  So I think if you expect leftovers, don't add cucumbers, spinach or napa cabbage to the entire dish, but let people add them to their own plates.

 

Ingredients

  • SALAD INGREDIENTS:
  • 1 package wheat Linguine pasta, Cooked, Rinsed, And Cooled
  • 1/4 head Sliced Napa Cabbage, Or More To Taste
  • 1/4 head Sliced Purple Cabbage, Or More To Taste
  • 1/4 bag Baby Spinach, Or More To Taste
  • 1/2 Red Bell Pepper, Sliced Thin
  • 1/2 Yellow Bell Pepper, Sliced Thin
  • 1/2 Orange Bell Pepper, Thinly Sliced
  • 1/2 bag Bean Sprouts (I couldn't find any so we didn't have these)
  • Chopped Cilantro, Up To 1 Bunch, To Taste
  • 3 whole Scallions, Sliced
  • 1 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 Chopped
  • 2 cloves Garlic, Chopped
  • 2 whole Hot Peppers Or Jalapenos, Chopped
  • Chopped Cilantro

Preparation Instructions

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.

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