Rainbow Asian Noodle Salad with Ginger Peanut Dressing

For the noodles:

• 6 ounces ramen noodles 2 3-ounce packages, seasoning packet removed

For the dressing:

• ¼ cup extra virgin olive oil
• 3 tablespoons honey
• 2 medium cloves garlic finely minced
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons creamy peanut butter
• 2 tablespoons finely grated fresh ginger
• 2 tablespoons rice vinegar
• 1 teaspoon Chili garlic sauce more, to taste

For the salad:

• ½ small head of savoy cabbage very thinly sliced (green cabbage can be subbed)
• ¼ small head purple (red) cabbage very thinly sliced
• 8 ounces shredded carrots or 4 medium-size carrots, peeled and shredded
• 1 medium yellow bell pepper cut into thin matchstick pieces
• 1 medium red bell pepper cut into thin matchstick pieces
• 6 ounces mini cucumbers thinly sliced
• 4 ounces sugar snap peas halved lengthwise
• 1 bunch green onions (also called scallions or spring onions) thinly sliced at an angle
• ½ cup chopped fresh basil, mint and cilantro a combination or just one

For garnish:

• ½ cup roasted peanuts we love the salty sweetness of honey-roasted peanuts but regular roasted peanuts also work well
• mint, basil and cilantro leaves basil and cilantro leaves
• sesame seeds optional -I like to use a black and white combination