Asian Noodle Salad

Here's a recipe from Pioneer Woman, with fabulous photos over at her site. Beautiful, tasty, and infinitely variable!

My comments and additions in italic

SALAD:
1 package linguine noodles cooked (also yummy with soba noodles)

1/2 to 1 head Napa cabbage
1/2 to 1 head purple cabbage, sliced
1/2 to 1 bag spinach
1 red bell pepper, sliced (I used babylicious peppers in place once, they were lovely)
1 orange bell pepper, sliced (or yellow)
1 small bag bean sprouts (never used these but I'm sure they would be tasty)
3 sliced scallions (I used green onions)
3 peeled, sliced cucumbers
1 bunch chopped cilantro
1 can whole cashews, lightly toasted (or other nuts, or sesame seeds)
1 bag frozen small shrimp, defrosted
1/2 container of firm tofu, cubed

DRESSING:
juice of 1 lime (use less, perhaps, if you add the vinegar)
8 T olive oil
2-3 T sesame oil
8 T soy sauce
1/3 c brown sugar (this is too much for me, I just use a few tablespoons)
3 T fresh ginger, minced (or more! more! MORE!)

2 cloves chopped garlic
1-2 jalapenos, seeded and finely chopped
More chopped cilantro
1/4 c. rice vinegar
1/8 c. white vinegar (I like my dressing with a big more zip)

Assemble the salad in the biggest bowl you own, then dress before eating. This salad needs LOTS and LOTS of dressing so really dump it on there. A couple times I've skimped and regretted it, especially since the salad seems to grow as I'm making it :c) This makes a HUGE salad, but don't worry, you'll eat more of it than you dreamed possible.