ASIAN SALAD

FROM THE UTJ’S SOUTHERN TEST KITCHEN, CHEF ANDREA PRESENTS:

SALAD INGREDIENTS:

1/2 package linguine (or other) noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage

1/2 head sliced purple cabbage

1/2 to 1 bag baby spinach

1/2 to 1 red bell pepper, sliced thin

1/2 to 1 yellow bell pepper, sliced thin

1/2 to 1 orange bell pepper, sliced thin

3 sliced scallions/green onions

3 peeled, sliced cucumbers

1/2 to 1 bunch chopped cilantro

1 can whole cashews, lightly toasted in skillet

DRESSING (I double the recipe below but you don’t have to, although I bet it would make a great marinaide for chicken or fish!):

Juice of 1 lime

8 tablespoons olive oil

3 tablespoons sesame oil

6 tablespoons soy sauce

1/3 (or more if desired) cup brown sugar

3 tablespoons fresh ginger, chopped

2 cloves chopped garlic

1 (or more) jalapeno, diced

1/2 bunch chopped cilantro

Mix together salad ingredients.

Whisk together dressing ingredients and put into a container and refrigerate.

When ready to serve, either serve dressing on the side, or take out the amount of salad you will need and dress just that lightly. Don’t dress salad that will be kept for leftovers.