Asian Salad

adapted from Pioneer Woman Cooks (thepioneerwoman.com/cooking)

• 1/2 packages linguine noodles, cooked, rinsed, and cooled -- cut noodles in thirds 
• 1/2 to 1 head sliced Napa cabbage
• 1/2 to 1 head sliced purple cabbage
• 1/2 to 1 bag baby spinach
• romaine lettuce (optional)
• 1 red bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 orange bell pepper, sliced thin (if available)
• 1 small bag bean sprouts (also called “mung bean sprouts”)
• 3 sliced scallions
• 3 peeled, sliced cucumbers
• chopped cilantro—up to one bunch
• 1 can whole cashews, lightly toasted in skillet

Special Sauce

from P.F. Chang's chicken lettuce wraps recipe on Recipezaar.com

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
•  2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1-2 teaspoon garlic and red chile paste

1. Mix sugar and water.
2. Add soy sauce, vinegar, ketchup, lemon juice and oil.
3. Mix hot mustard and 2 tsp. water until smooth and add to above mixture.
4. Add chili and garlic sauce to taste.