Asian Noodle Salad - cooking recipe

Ingredients

375 g linguine, cooked, rinsed, and cooled (I've used whole wheat and it's good too.)
1/2 - 1 head napa cabbage, sliced
1/2 - 1 head purple cabbage, sliced
150 g Baby Spinach (about 1/2 a bag)
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
2 cups bean sprouts (or one small bag)
3 green onions, sliced
1/4 cup cilantro, you can do as much as you like though
1/4 cup sunflower seeds
1/2 cup cashew nuts, roasted
DRESSING
1/2 cup olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/4 cup brown sugar (I've left out the sugar altogether and it's just as yummy, in my opinion)
3 tablespoons fresh ginger, chopped (I've also used the powder, but fresh does taste better)
2 garlic cloves, chopped
1 lime, juice of

Preparation

Mix together salad ingredients. I don't usually measure, I just keep add as much as I want of each ingredient until it looks like the picture.
Put dressing ingredients in a jar. Shake well and pour over salad. You can also add jalapenos to the dressing if you like it spicy.
Mix with tongs or hands and serve in a large pasta bowl. I always use my hands to mix this. It's so much easier.
As a side salad it probably serves more like 8 - 10. But if this is all you're eating then it will serve 4 - 6.