Asian Noodle Salad

I saw this recipe on thepioneerwoman.com and thought it looked delicious. It uses fresh ginger, which is one of my favorite ingredients, so I had to try it. I made a few little changes--for example, I tried to use extra veggies and replaced regular pasta with wheat pasta to make it even healthier. Greg does not like to have a meal without meat, so I made some teriyaki chicken to go with it. Greg and I both loved it.

Asian Noodle Salad

SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled (I used wheat noodles)
1/2 to 1 head sliced Napa cabbage

1/2 to 1 head sliced purple cabbage

1/2 to 1 bag baby spinach

1 red bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 small bag bean sprouts (also called “mung bean sprouts”)

3 sliced scallions

3 peeled, sliced cucumbers

LOTS of chopped cilantro—up to one bunch

DRESSING

Juice of 1 lime

1/2 cup of olive oil

2 tablespoons of sesame oil

1/2 cup soy sauce

1/3 cup brown sugar

3 tablespoons of fresh ginger, chopped

2 cloves chopped garlic

2 hot peppers or jalapenos, chopped

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.

*Dressing keeps up to three days before serving*