Asian Noodle Salad with Gluten Free Substitutions

Asian Noodle Salad with Gluten Free Substitutions

Ingredients

  • SALAD INGREDIENTS:
  • 1 package Linguine Noodles, Cooked, Rinsed, And Cooled (GF use GF Noodles)
  • 1/2 head Sliced Napa Cabbage, Or More To Taste
  • 1/2 head Sliced Purple Cabbage, Or More To Taste
  • 1/2 bag 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 bag Bean Sprouts (also Called Mung Bean Sprouts)
  • Chopped Cilantro, Up To 1 Bunch, To Taste
  • 3 whole Scallions, Sliced
  • 3 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 (GF use GF 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

Directions

  1. Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
  2. Note: dressing keeps for up to three days before serving, without cilantro