I took this to a Salad Supper last week and it was a hit! I loved it and 3 people asked for the recipe. It's so colorful and pretty.
I rarely follow recipes to a "T" , so here are my changes.
It's easy to adapt to your own tastes.
I added 2 shredded carrots in place of the orange pepper; omitted the bean sprouts and the cucumber; used cocktail peanuts instead of cashews. I didn't like the way the peanuts fell to the bottom of the salad, so next time I might serve them on the side and let people add their own. Plus I didn't like the texture of the nuts in the leftover salad. And don't add the spinach too far in advance because it was wilted on day 2.
About the dressing:
I made a bit extra and didn't add the cilantro to the dressing but I did use it in the salad (adding it right before serving)--about 1/2 to 2/3 of a bunch; I used red pepper flakes in place of the hot peppers (maybe 1/2-3/4 tsp?); used 2 limes instead of one; used Kikkoman's low-sodium soy sauce, toasted sesame oil, and 3 garlic cloves. And added freshly ground black pepper.
Whew! I think those are all my changes. It makes a HUGE salad. I had to mix it up in a roasting pan! Enjoy.