Salad:

• 4 Cups shredded Cabbage (green, purple, or napa)
• 1 Cup shredded (or matchstick) Carrots
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1–2 Cups assorted veggies such as cucumber, radish, kohlrabi, jicama, snap peas, turnips, green papaya, or mango
• 1 cup chopped fresh herbs (mint, basil, or cilantro)
• ½ cup-¾ cup sliced scallions (or chives)
• ½ cup crushed roasted peanuts or cashews

Dressing:

• 1 orange (zest and juice)
• 1 lime (juice)
• 3 tablespoons honey, maple syrup, agave, or brown sugar
• 2 garlic cloves
• 3 thin sliced disks of ginger
• ¼ cup olive oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce or Braggs Liquid Amino Acids
• 1 tablespoon rice vinegar
• 1/2–1 teaspoon sambal or sriracha sauce
• 1/2 teaspoon salt, more to taste
• 1/4 cup peanut butter or roasted peanuts