{Gluten and Dairy Free} Asian Noodle Salad

I love Asian food (as you may have noticed by now!) and so this is right up my alley.  Grow Eat Glow has this super colorful and fun Asian Salad! I am eager to try it. You can skip the cashews if you are avoiding nuts. If you are soy-free you can use Coconut Aminos instead of the soy sauce (or chicken broth and salt). If you are avoiding citrus try some pomegranate juice instead of lime.

photo from Grow Eat Glow

Ingredients

Salad Ingredients
• 1 package GF spaghetti noodles, cooked, rinsed and cooled (PW uses linguine noodles)
• 1/2 to 1 head Napa cabbage
• 1/2 head purple cabbage
• 1/2 to 1 bag baby spinach
• 2 bell peppers (red, yellow, or orange) sliced thin (PW uses three peppers)
• 2 large or 3 small peeled, sliced cucumbers
• 1 small bag bean sprouts (also called mung bean sprouts)
• 3 sliced scallions
• 1 bunch chopped cilantro
• 3/4 cup whole cashews, lightly toasted in skillet
Dressing Ingredients
• Juice of one lime
• 8 TBSP olive oil
• 2 TBSP sesame oil
• 6 TBSP soy sauce (use gluten free if needed)
• 1/4 cup honey (PW uses 1/3 cup brown sugar)
• 3 TBSP fresh ginger, diced
• 2 cloves chopped garlic
• 1 jalapeño, chopped (use 1/2 a jalapeño if you want it less spicy)
• PW uses cilantro in her dressing, but I keep it out, otherwise the dressing is only good for one day

Instructions

1. Cook noodles; allow to cool.
2. Chop salad ingredients.
3. Mix together salad ingredients except cashews.
4. Whisk together dressing ingredients.
5. Sprinkle cashews on top of salad.
6. You can mix dressing and salad at once, or serve and mix separately. I prefer to mix the salad and dressing on individual plates, as this keeps the leftovers fresher for a longer period of time.