Recipe was created by Kerri Cole (@icfood4u). This recipe makes enough for a large party or picnic (12-15 servings). If you are sensitive to sugar, you could substitute for another safe sweetener.
Ingredients: 1 package Linguine Noodles, Cooked, Rinsed, And Cooled 1/2 head Sliced Napa Cabbage, Or More To Taste 1/2 head Sliced Purple Cabbage, Or More To Taste 1/2 bag Baby Spinach, Or More To Taste 1 whole Red Bell Pepper, Sliced Thin 1 whole Yellow Bell Pepper, Sliced Thin 1 whole Orange Bell Pepper, Thinly Sliced 3 whole Scallions, Sliced (omit if not tolerated) 1 Cucumber, Peeled And Sliced 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet ✨Dressing: 1/2 cup Coconut Aminos 1/4 cup sugar (more or less to taste) 6 cloves garlic, minced 1/4 cup sesame oil 1/4 cup canola oil 1/4 cup hot water (to get the consistency desired) 1/4 cup cilantro, chopped
Directions: ✨For the dressing: Mix all ingredients except for the cilantro. (You can make the dressing up to three days ahead of time.) ✨For the salad: Mix all ingredients. ✨Just prior to serving, add the cilantro to the dressing and stir well. Finally, add the dressing to the salad, toss, and enjoy!