Asian Chop Salad

February 22, 2013

1 package Whole Wheat Linguine Noodles, Cooked, Rinsed, And Cooled

1/2 head Sliced Napa Cabbage (about 8 cups), Or More To Taste

1/2 head Sliced Purple Cabbage (about 8 cups), Or More To Taste

8 cups loosely Baby Spinach, Or More To Taste

1 whole Red Bell Pepper, Sliced Thin

1 whole Yellow Bell Pepper, Sliced Thin

1 whole Orange Bell Pepper, Thinly Sliced

1 whole Green Bell Pepper, Thinly Sliced

1 bag Bean Sprouts (also Called Mung Bean Sprouts)

Chopped Cilantro, Up To 1 Bunch, To Taste

3 whole Scallions, Sliced

2 whole Cucumbers Peeled And Sliced

1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

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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 (seeded or not)

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.

Nutritions

Calories
472

Sodium
1725mg
71% DV

Fat
25g
38% DV

Protein
10g
21% DV

Carbs
51g
17% DV

Fiber
5g
20% DV

Mixed