Whisk together the oils, sauces, vinegar, brown sugar, ginger, turmeric, and garlic in a medium bowl. Let sit for at least one hour to allow the flavors to mingle.
Bring 1 quart of water to boil.
Turn off the heat, drop in the bean threads, put the cover back on, and let sit for 10 minutes.
After 10 minutes, strain off the water, reserving the bean threads.
Very lightly steam the kale and cabbage.
In a large bowl, combine together the bean threads, carrots, bell pepper, bean sprouts, cucumber, scallions, cilantro, kale, and cabbage.
Pour the dressing over the salad and mix well. Serve with garnishes of chopped peanuts and sliced avocados.