Bring a pot of water to a boil and remove from heat. Submerge the rice noodles in the hot water for about five minutes. Drain them well and rinse with cold water to stop the cooking.

Wash all your fresh produce thoroughly under cool water. Shred the cabbage and cut the carrots, cucumbers, and peppers into thin strips. Place all the chopped vegetables into a very large mixing bowl.

In a small jar, combine peanut butter, soy sauce, vinegar, honey, lime juice, and ginger. Whisk until the mixture is completely smooth. Add a little water until it reaches a pourable consistency.

Roughly chop the fresh cilantro, mint, and green onions. These herbs provide the authentic spring roll flavor we all love. Add them to the bowl with the vegetables and the cooled rice noodles.

Pour the creamy peanut dressing over the noodles and vegetables. Use tongs or large spoons to toss everything until well coated. Make sure the dressing reaches the bottom of the bowl for flavor.

Gently fold in the cooked and shelled edamame beans. These add a great boost of plant-based protein and a nice pop of green color. Toss one last time to ensure they are coated in sauce.

Transfer the salad to serving bowls or a large platter. Top with the crushed peanuts for that essential crunch before serving. Serve immediately while the vegetables are still cold and very crisp.