Asian Noodle Salad

This is a recipe from the Pioneer Woman that I have been wanting to try for a long time now.  I hesitated because it makes so much, it involves a lot of ingredients and chopping, and I wanted to make sure I made it for people I thought would like it (since it made too much for me to make it for just the 2 of us).  An opportunity arose for me to make this salad when tailgating with some friends of ours last weekend who I thought would appreciate the salad.  It turns out everyone I served it to liked it!  It was healthy and cool for a hot summer day and the extra I had (it makes a TON - I had to use 2 of my largest bowls) we ate with my in-laws who liked it as well!  So definitely a keeper, but I can really only make it for a large group considering the amount it makes.  I also don't think it would keep much after 1 day. 

Asian Noodle Salad
From: The Pioneer Woman

Ingredients:
Salad:
1 pkg Linguine Noodles, cooked, rinsed, and cooled
1/2 head sliced napa cabbage
1/2 head sliced purple cabbage
1/2 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (I couldn't find an orange pepper, so I used green)
1 bag bean sprouts
chopped cilantro (up to 1 bunch, to taste)
3 scallions, sliced
3 cucumbers peeled and sliced
1 can whole cashews (10 oz), lightly toasted in skillet

Dressing:
juice of 1 lime
8 Tbsp Olive Oil
8 Tbsp Soy Sauce
2 Tbsp (up to 3 Tbsp) Sesame Oil
1/3 cup brown sugar
3 Tbsp fresh ginger, minced
2 cloves Garlic, minced
2 Jalapenos, chopped small
chopped cilantro

Directions:
1.  Mix salad ingredients together.

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

Note:  dressing keeps for up to three days before serving, without cilantro - also the salad was still delicious the next day... a little soggier, but still delicious!