Asian Noodle Salad - you're next on my list!

This Asian Noodle Salad has been tantalizing me for weeks (you can even find step by step photos). I think it was the photos from Under the High Chair that sent me in search of the recipe. Now, if I can ever remember to put these ingredients on a grocery list, I'll be set.

Prep Time: 30 min
Servings: 6

Salad
1 package Linguine Noodles, Cooked, Rinsed, And Cooled
1/2 heads Sliced Napa Cabbage, Or More To Taste
1/2 heads Sliced Purple Cabbage, Or More To Taste
1/2 bags 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

Dressing
1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
1/3 cups Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro


Preparation Instructions
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.