Asian Noodle Salad - from Jamie T

Salad Ingredients:
1 package of linguine noodles, halved, cooked, rinsed and cooled
1/2 head of Napa cabbage
1/2 head of sliced purple cabbage
1/2 bag of baby spinach chopped
3 carrots sliced thin into strips
1 whole red bell pepper
1 whole yellow bell pepper
1 whole orange bell pepper
small bag of bean sprouts
3 sliced scallions
 1 sliced cucumebers
chopped cilantro - up to one bunch
1 can cashews, lightly toasted in skillet

Dressing Ingredients:
Juice of one lime
8 Tbsp olive oil
2 Tbsp sesame oil
8 Tbsp soy sauce
1/3 cup brown sugar
3 Tbsp fresh ginger chopped
2 cloves chopped garlic
1 jalepeno chopped
more cilantro

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad before serving. Mix with tongs and serve. Dressing keeps up to three days before serving, without cilantro.

* My first disclaimer about this one is that it makes a TON.  I would recommend cutting the recipe in half and you would still have more than enough. The family found this recipe to be delicious yet very messy.  The dressing makes it all very slippery, especially the noodles, so it can be a little challenging to eat.  Next time I would probably cut the noodle even smaller in hopes that it would be easier to eat. My youngest devoured it and had multiple helpings.  I did, however, experience major bloating after eating this.  Not sure why, maybe it was the soy sauce.