Vegetable Pasta Salad

This dish turned out to be a huge hit with everyone in the family. It was simple and easy and will be perfect during the summer with farm fresh vegetables. The recipe called for napa cabbage and a purple cabbage and I didn't have either on hand so I used a bag of coleslaw mix that had been sitting in the fridge for a week. I can't wait to try it with Napa cabbage but the coleslaw mix was a great substitute. I left the bean sprouts out since I hate bean sprouts. This dish is going to be a regular in this house.

Vegetable Pasta Salad
Kristen at Coloring Outside the Lines

1 package linguine noodles, cooked, rinsed, and cooled (I used the Smart Choice noodles in a yellow box)

1/2 head sliced Napa cabbage, or more to taste ( I used 3/4 of a bag of coleslaw mix)

1/2 head sliced purple cabbage, or more to taste

1/2 bag baby spinach, or more to taste

1/2 red bell pepper, sliced thinly

1/2 yellow bell pepper, sliced thinly

1/2 orange bell pepper, sliced thinly

1 bag bean sprouts (or a generous handful) (DID NOT USE)

1 bunch cilantro

4+ green onions, sliced,

1 can cashews, lightly toasted in skillet

Dressing Ingredients:

1 whole lime, juiced

8 Tbsp. olive oil

8 Tbsp. soy sauce

2 Tbsp. sesame oil

1/3 c. brown sugar

3 Tbsp. fresh ginger, grated (MUST be fresh)

2 cloves garlic, chopped

1 - 2 fresh jalapenos, chopped

chopped cilantro

Mix salad ingredients together. Whisk dressing ingredients and pour over salad right before serving.