For the Salad
1 package (16 oz.) Whole Wheat Linguine Noodles, or Brown Rice Spaghetti, Cooked, Rinsed, And Cooled
1 head thinly sliced Purple Cabbage or Napa Cabbage- I use a Mandoline to get it nice and thin
1 bag (8 oz.) Baby Spinach, sliced
About 2 Red or Yellow Bell Peppers- I used a small bag of different colored peppers
1 bag Bean Sprouts -also Called Mung Bean Sprouts
3 Carrots, shredded
Chopped Cilantro, Up To 1 Bunch, To Taste 3 whole Scallions, Sliced
10 oz. (283 mg.) Unsalted Whole Cashews, Lightly Toasted In Skillet
For the Dressing
1/3 cup (79 ml) Rice Vinegar – unseasoned, but if seasoned (means it has sugar) then reduce the sugar below by half)
1/3 cup (54 mg) Brown Sugar
1/3 cup (79 ml.) Olive Oil
8 Tablespoons Soy Sauce or Tamari Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
3 Tablespoons Fresh Ginger, Finely Chopped
2 cloves Garlic, Finely Chopped