Asian Noodle Salad

This recipe comes from Pioneer Woman, she has an amazing blog with step-by-step pictures for this salad, check it out! I've had my eye on this recipe for awhile and I finally had the perfect opportunity to make it! I took it to work to celebrate Shalee's (one of the secretaries) last day of work for the summer... we celebrate the small things ;-)
I am kicking myself for not making this earlier! It was absolutely fantastic! I was always hesitant to make it for my family because of all the veggies, I knew my husband and boys wouldn't eat the cabbage or bean sprouts. However, you can't even taste them! Seriously, I am going to make this for my family, for my non-veggie eating in-laws, and maybe even my boy's Friday night sleepovers! Ha! This may be the best recipe I've ever found to get my kids to eat healthy vegetables! You have to make it!!
**Important tip! This makes more salad than I've ever seen in my life. I brought my two giant salad bowls to work to serve it in but they weren't big enough. I had to borrow one of those industrial sized steam table pans from the high school cafeteria! Salad Ingredients
1 package linguine noodles, cooked, rinsed, and cooled
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, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions (green onions)
1 cucumber, peeled and diced
LOTS of chopped cilantro—up to one bunch
Dressing Ingredients
Juice of 2 limes
16 tablespoons olive oil
5 tablespoons sesame oil
12 tablespoons soy sauce
2/3 cup brown sugar
6 tablespoons fresh ginger, chopped
4 cloves chopped garlic
2 hot peppers or jalapenos, chopped

Directions
Grab some comfy shoes and a cutting board, you're going to be here for awhile! Chop and dice all the salad ingredients. Mix them together with the chilled linguine noodles or put in a Ziploc and store in the fridge for later. To make the dressing you whisk together the ingredients and pour over salad. Mix the salad with tongs and serve in a large platter or bowl. The dressing keeps up to three days in the fridge before serving.

I took my salad to work so here's what it looked like before I left. The veggies were all chopped in a bag, the 3 cups of dressing was in a sealed travel bowl, the cooked linguine noodles were in a bag, and I left the spinach and sprouts in their bags. Then when I got to work I put everything in the fridge until lunch. At lunch time I just dumped the bags out into the serving tray tossed with the dressing and served. Everyone loved it and I can't wait to make it again!