Crunchy Thai Salad with Ginger Lime Dressing

I found this recipe on The Pioneer Woman Cooks (check it out, her recipes look SO tasty!) and adapted it for a pool party a few weeks back. It's crunchy, colorful, flavorful, and light- great for summer. It's also very adaptable and works great with whatever you have in the fridge. I reduced the size and this still makes a huge bowl of salad. Make sure to add the jalapeño to the dressing- they are kind of intimidating but if you remove the membrane and seeds you'll end up with a lot of flavor and not too much heat (but if you're like me, keep some in, and it's perfect!) Another thing I like about this salad is that it's so good that even men will eat it. That's right, a rare find. Add some chicken breasts and you have a meal, nice, huh?!

Crunchy Thai Salad with Ginger Lime Dressing
adapted from Jamie Oliver and Ree Drummond, photos by Anne Strawberry
Salad:
1/2 package cooked & cooled linguine or fettuccine noodles
1 head thinly sliced cabbage (combine a few types or just use whichever type you have on hand)
2 big handfuls baby spinach
1 bag of bean sprouts
6 scallions, thinly sliced
1 bunch chopped cilantro (remove the stems)
1 cup chopped bell peppers- I like the mixed bag of mini peppers from Costco
1 cucumber, peeled and chopped
1/4 cup raw cashews, toasted
1 handful of snap peas, if available

Combine all ingredients in a large bowl.

Ginger Lime Dressing:
Juice of 1 lime
4 tablespoons olive oil
1 tablespoons sesame oil
3 tablespoons soy sauce
3 tablespoons brown sugar
1 tablespoon fresh ginger, chopped
2 cloves chopped garlic
1 jalapeño, chopped (remove the membranes and seeds for milder dressing, or add it all for some great heat!)

Put all ingredients in a screw-top jar and shake to combine.

When you're ready to serve this salad, toss it with the dressing and eat immediately. Enjoy!