Asian Noodle Salad

Almost all of our January meals so far have been meat free and a lot have been vegan or really close to vegan.  Our family needed a veggie cleanse after the holidays.  So I've been trying some new recipes that fall into that category.  This recipe comes from the Pioneer Woman.  Lots of prep but a great make a head meal.

Source: Pioneer Woman

Ingredients:

Salad:
1 pkg linguine or spaghettini noodles, cooked, rinsed and cooled (I used a small pack..I think it's the 400ish gram one)
1/2 head sliced napa cabbage
1/2 head sliced purple cabbage
1/2 bag baby spinach (or as much as you want)
1 whole red bell pepper, sliced thin
1 whole yellow bell pepper, sliced thin
1 whole orange bell pepper, sliced thin
1 bag bean sprouts
loosely chopped cilantro (up to 1 bunch)
3 whole scallions, sliced
1 cup who cashews, lightly toasted in skillet (I forgot this in the cupboard but the salad was still great)

Dressing:
1 whole lime, juiced
8 tbsp olive oil
8 tbsp soy sauce
2 tbsp sesame oil (I omitted this because I don't like sesame)
1/3 cup brown sugar
3 tbsp fresh ginger, grated
2 cloves garlic, minced
2 whole hot peppers, chopped finely
chopped cilantro


Directions:

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.