Asian Noodle Salad

adapted slightly from The Pioneer Woman

The 'final product' picture was taken in extreme haste, but hopefully the bottom picture is enough encouragement to try this. Only changes I made were personal preferences- this dish serves a ton, and I thought it tasted better the 2nd day (only adding dressing just prior to serving). This is a fantastic way to get tons of veggies in at once.

Ingredients

Salad:

1 package whole wheat Linguine noodles, cooked, rinsed, and cooled

1/2 head sliced Napa cabbage

1/2 head sliced purple cabbage

5-8 oz. baby spinach

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

chopped cilantro (up to 1 bunch, to taste)
3 whole scallions, sliced

optional: cucumbers, peeled and sliced
                mung bean sprouts
                almonds or cashews, lightly toasted

Dressing:
1 whole lime, juiced
1 tsp. lime zest
8 Tbsp. olive oil
8 Tbsp. soy sauce
2-3 Tbsp. sesame oil
1/3 cup brown sugar
3-5 Tbsp. fresh ginger, chopped
2-3 cloves garlic, chopped
1-2 jalapenos, chopped
additional chopped cilantro {dressing will keep up to 3 days w/o cilantro added}

Directions
1. Prepare pasta. Chop veggies til your hands hurt. Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.