ASIAN NOODLE SALAD

(This is my variation of the Pioneer Woman's recipe.  All measurements are approximate.)

1 pound package Linguine noodles (or Farfalle), cooked, rinsed, and cooled

1 head sliced Napa cabbage

1/2 head sliced purple cabbage

2-3 big handfuls of baby spinach (or more to taste)

1 whole red bell pepper, sliced thin

1 whole orange or yellow bell pepper, sliced thin

3 whole scallions, sliced

2 English cucumbers, peeled and sliced

1 bunch cilantro, chopped

1 cup chopped cashews

Toss all of the above ingredients together.

DRESSING:

Place 3 Tablespoons of peanut butter in a liquid measuring cup.  Add oil to peanut butter to measure 3/4 cup.  Put in microwave and heat just until peanut butter melts.  Stir until peanut butter and oil are combined.

1/2 cup sugar

1/4 cup rice vinegar

2 T soy sauce

Juice of 1 large lime

1 T sesame oil

1/4 tsp dried ginger

1/2 tsp red pepper flakes

Mix all of the above ingredients together.  I mix it in a quart jar.  The dressing is best if made and refrigerated for a day before serving.