8 oz whole grain linguine or spaghetti noodles
4-6 C shredded spinach
2 C thinly sliced purple cabbage
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot cut into matchsticks
1/2 cucumber, halved and sliced
3 green onions, diced
1/2 C raw cashews
1/2 C all natural peanut butter
1/4 C lime juice
2 tsp tahini
2 TBLS rice vinegar
1/4 C soy sauce
3 TBLS honey
2 cloves garlic
1 TBLS minced ginger
1/2 C rough chopped cilantro
1/2 C olive oil
1/4 tsp sea salt
Put all the dressing ingredients in a blender and blend until smooth. Finger taste. If too much citrus flavor, add a bit more honey for the sweet to mask the sour.
Cook your linguine noodles according to package directions. While noodles are boiling begin chopping all your veggies!
In a big serving bowl, toss all of your veggies, greens, peanuts, noodles and dressing together. Sprinkle red pepper flakes on your own serving if you'd like to add some heat!