Asian Pasta Salad

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.