This is definitely a “different” salad.
I wish I could say I loved it, but it was just OK for me. My husband didn’t like it and oddly enough my daughter thought it tasted like our favorite green sauce at a Mexican restaurant in town. I blame the cilantro for that comparison. For me, the sesame oil was just too much and I even scaled back on the recipe.
I actually halved this recipe and it still made a ton. I also left out the cashews since I didn’t have any and I used what bell peppers I had on hand. I also left out the pepper on the dressing.
I might make this again and just work on the dressing some and totally scale the recipe back even further.
- SALAD INGREDIENTS:
- 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
- ½ heads Sliced Napa Cabbage, Or More To Taste
- ½ heads Sliced Purple Cabbage, Or More To Taste
- ½ bags 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
- 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
- ⅓ cups Brown Sugar
- 3 Tablespoons Fresh Ginger Chopped
- 2 cloves Garlic Chopped
- 2 whole Hot Peppers Or Jalapenos, Chopped
- Chopped Cilantro
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.