Asian Noodle Salad

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
1 bag Bean Sprouts (also called mung bean sprouts)
Chopped Cilantro, up to 1 bunch, to taste
3 whole Scallions, sliced
3 whole Cucumbers peeled and sliced
1 can (about 10 Oz.) Whole Cashews, lightly toasted in skillet

FOR THE  DRESSING
1 whole Lime, Juiced
8 tbsp. Olive Oil
8 tbsp. Soy Sauce
2-3 tbsp. Sesame Oil
1/3 c. Brown Sugar
3 tbsp. Fresh Ginger Chopped
2 cloves Garlic, Chopped
2 whole Hot Peppers or Jalapenos, Chopped
Chopped Cilantro

Note: If mixing the dressing ahead of time, wait to add cilantro until just before serving.

• Mix salad ingredients together. 
• Whisk dressing ingredients together and pour over salad. 
• Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.