Asian Pasta Salad
"This delightful pasta salad is seriously heavy on the crunchy vegetables with a garlic and ginger soy vinaigrette. Adapted from and with thanks to The Pioneer Woman, Ree Drummond..."
INGREDIENTS
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2 limes, juiced
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1/3 cup low sodium soy sauce
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1/3 cup extra virgin olive oil
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1/3 cup brown sugar
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1/4 cup (about a 4-inch section) of ginger, frozen and grated or peeled and minced
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3 tablespoons toasted sesame oil
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3 jalapenos, stemmed, seeded, and minced
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3 cloves garlic, peeled and minced or pressed through a garlic press
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1 pound linguine, cooked according to package directions, drained, and shocked with cold water, then chilled
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1 small head Napa cabbage, thinly sliced
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1 container baby spinach
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1/2 a head of purple cabbage, thinly sliced
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1 English (seedless) cucumber, quartered lengthwise, then thinly sliced
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1 red bell pepper (or 3 baby red peppers) stemmed, seeded, and thinly sliced
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1 yellow bell pepper (or 3 baby yellow peppers) stemmed, seeded, and thinly sliced
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1 orange bell pepper (or 3 baby orange peppers) stemmed, seeded, and thinly sliced
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1 bunch green onions, trimmed of hairy root ends, thinly sliced
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2 bunches cilantro, washed, tough stems removed, roughly chopped
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2 cups snow pea pods, roughly chopped on a diagonal
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2 cups pea shoots or bean sprouts
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2 tablespoons toasted sesame seeds
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