Directions

1. Cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain.
2. Transfer pasta to large bowl; add 1 1/4 cups sesame oil (reserving 1/4 cup) and toss to coat.
3. Heat remaining 1/4 cup oil in heavy large skillet over medium-high heat. Add 20 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, SunButter, soy sauce, vinegar, and chili garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature.
4. Pour sauce over pasta and toss to coat. Add bell pepper, cabbage, and carrots; mix well.

Transfer to serving platter; sprinkle with remaining green onions.

Serving suggestion: Top with roasted sunflower seeds for extra crunch.