Prepare the greens. Fill a very large bowl halfway full with ice water. Quarter the Napa cabbage lengthwise and remove the core. Thinly slice the cabbage widthwise and place in the ice water. Repeat this same process for the radicchio. Halve the romaine lettuce lengthwise and then thinly slice. Add to the water. Mix all of the greens well in the ice water and let sit for about 5 minutes. Drain. Place in a clean kitchen towel and dry well. Be careful not to bruise the greens. Refrigerate.
Mix the green and the vinaigrette and toss until everything is well coated.
Place a small mound of greens on 4 plates. Top with some of the fried springroll strips, a sprig of cilantro, peanuts, and a lime wedge.
Chinese Mustard Vinaiagrette
Place all of the vinaigrette ingredients in a blender and blend until smooth. Correct the seasonings. Refrigerate until ready to use.