Salad:

8 oz thin spaghetti
1.5 cups One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
1/2 bunch kale, leaves torn off the stalks and shredded
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1 cup One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
1 cup One 4-ounce bag bean sprouts (about 1 cup)
3 English cucumbers, peeled and sliced
3 scallions, sliced
1 bunch Up to 1 bunch fresh cilantro, chopped
1/4 cup Mint, chopped
2 cups peanuts, chopped
Dressing:
1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 Tbs chopped fresh ginger
2 Tbs sesame oil
2 to 3 cloves garlic, chopped

1. For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.

2. Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.

3. For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.

4. Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.

5. Transfer to a large platter and serve.

Tips
additional items like manderin oranges, pan seared chicken, left over bbq chicken or beef  O whatever add just about anything