Asian Noodle Salad

(adapted from Jamie Oliver)
by Katie of:
1 lb package Spaghetti noodles
4 c. Nappa cabbage (about 1/2 the cabbage)
4 c. purple cabbage (about 1/2 the cabbage)
4 c. fresh spinach
1 Red Pepper, chopped
1 Yellow Pepper, chopped
2 c. Bean Sprouts
1 1/2 c. cilantro (before chopping)
4 green onions, sliced thin
1 c. shaved almonds
1 Lime, Juiced
8 T. Olive Oil
8 T.Soy Sauce
1 T. Sesame Oil
1/3 cup Brown Sugar
3 T. Fresh Ginger Chopped
2 cloves Garlic Chopped
2 Jalapenos or fresno Chilies, Chopped
1/3 c. chopped Cilantro

Cook spaghettin according to package directions.  Drain and cool in refrigerator.  Slice both cabbages thinly into large mixing bowl.  Chop peppers thinly into bite-size pieces (small strips).  Chop green onions.  Add all salad ingredients into the bowl with the noodles except for the cilantro and almonds.  Make the dressing by mixing all ingredients together but only add the cilantro when you're ready to serve. Toss the salad with the dressing and serve chilled.  If you're planning on keeping some for leftovers, don't add the spinach and the cilantro until you're ready to serve.  Add just the amount for current serving and add more for leftovers later to prevent wilting.