Salad Ingredients
1/2 pound Linguine, prepared and cooled
1/4 head each green and purple cabbage, shredded
1/2~ 10 oz bag fresh baby spinach
1 whole each red, yellow, and orange bell pepper, thinly sliced
1 c fresh bean sprouts (a.k.a Mung bean sprouts)
1 c fresh cilantro, coarsely chopped
3 scallions, diced
Red pepper flake, to taste
Asian Ginger Dressing Ingredients
1/3 c olive oil
1/3 c soy sauce
1/3 c rice vinegar
1/4 c brown sugar
2 T sesame seed oil
3 T fresh ginger, minced
2 cloves garlic, minced
Juice of 1 lime
Mix salad ingredients together in large bowl. Whisk dressing ingredients together and pour over salad. Toss thoroughly with tongs to combine and serve immediately. Serves 2.
Chef's Note: If preparing ahead, individually pack vegetables and refrigerate up to two days. Dressing may be stored for three days in refrigerator.
If you think you would enjoy an overly detailed step-by-step tutorial of how to prepare this salad, visit The Pioneer Woman Cooks.
Xiexie!
