Asian Noodle Salad

Ingredients:

Salad:

1 packages linguine or spaghetti noodles, cooked, rinsed, and cooled (I use whole wheat and it makes for a heartier meal)

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 (optional, but since pregnancy I've been afraid of them, so I don't add)
3 sliced scallions (I use green onions)
3 peeled, sliced cucumbers (optional)
LOTS of chopped cilantro—up to one bunch

DRESSING:

Juice of 1 lime (I usually don't add but original recipe states)
8 tablespoons olive oil (can go easy on olive oil)
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
1-2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS

Preparation:

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.