A vibrant and flavorful Asian-inspired noodle salad featuring a zesty dressing and a delightful crunch from cashews and sunflower seeds.
Cook the linguine according to package instructions, then drain and rinse under cold water.
Rinsing the noodles with cold water stops the cooking process and prevents them from sticking together.
In a large mixing bowl, combine the napa cabbage, purple cabbage, red bell pepper, carrot, bean sprouts, cilantro, sunflower seeds, and cashew nuts.
Mix the vegetables gently to avoid bruising the delicate ingredients.
In a separate bowl, whisk together the soy sauce, olive oil, brown sugar, ginger, garlic, lime juice, and chili flakes until well combined.
Taste the dressing and adjust the seasoning to your preference before adding it to the salad.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Toss the salad just before serving to keep the vegetables crisp.
Transfer the salad to a serving bowl and garnish with additional cashews or cilantro if desired.
Serve immediately for the best texture and flavor.
