Asian Noodle Salad

I-found this pinteresting (which is my special treat at night if I get all my work done) and it was very yummy.  I'm really trying to find lighter, good-for-you stuff that Dan likes (which isn't the easiest thing).  The recipe says it makes only 6 servings, but it probably makes double that.  It's super simple just a lot chopping.  Make sure the veggies are dry when you store them. I use a salad spinner and store the salad in a ziploc with a folded papertowel in it and it stays good for at least a week or more.

1 pkg. Linguine Noodles, or Asian noodes, cooked, rinsed and cooled
1/2 head sliced Napa cabbage, or more to taste
1/2 head sliced purple cabbage, or to taste
1/2 bag baby spinach, or to taste
1 whole red bell pepper, sliced thinly
1 whole orange bell pepper, thinly sliced
1 whole yellow bell peper, 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 cucubers peeled and sliced
1 can (about 10 oz.) whole cashews, lightly toasted in skillet

For the dressing:

1 whole lime, juiced
8 Tblsp. olive oil
8 Tblsp. soy sauce
2 Tblsp (up to 3 Tblsp. sesame oil
1/3 c. brown sugar
3 Tblsp. fresh ginger chopped finely
2 cloves garlic, chopped finely
jalapenos or serrano peppers finely chopped, to taste
chopped cilantro

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.