Asian Noodle Salad

Ok, so I had this salad at a church event and it was sooo good. I hunted down the girl who made it and she said that she got from here you have to try this one!

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled (tossed in Olive Oil so they don't clump)
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 orange bell pepper, sliced thin

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

3 sliced green onion

3 peeled, sliced cucumbers

2 bunches of chopped cilantro

1 9oz. can whole cashews, toasted

8 oz. Crumbled Feta cheese (don't leave this out)

DRESSING:

Juice of 3 lime
1/2 cup olive oil

2 1/2 tablespoons sesame oil

2/3 cup soy sauce

1/3 cup brown sugar

3 tablespoons fresh ginger, chopped

3 cloves chopped garlic

2 jalapenos, seeded and chopped (opt)

1 bunch chopped cilantro

Directions:

Mix together salad ingredients. Leaving toasted cashews right before serving. Whisk together dressing ingredients and pour over salad. (you can strain dressing so you don't get chunks) Mix with tongs or hands and serve on platter.*Dressing keeps up to three days before serving, WITHOUT cilantro.