Thai Crunch Salad:

1. Start by gathering all your ingredients, your cutting board, a knife, and a large bowl. Take the Edamame out of the freezer to thaw. 
2. Heat the oven to 325° F, break up the Ramen Noodles, and lay on a parchment line baking sheet. sprinkle with the spice package, and bake for about 5 to 7 minutes until golden brown and toasty. (keep an eye on this so it does not burn) Set aside to cool. 
3. Next, chip the green cabbage, purple cabbage, and napa cabbage into bite-size chunks. Add to the large bowl.
4. Peel the carrots and use the veggie grater to have a medium size shredded carrots and add to the salad.
5. You can peel the cucumber or leave the peel on and then dice the cucumber.
6. Remove the seeds from the bell peppers slice thinly and add to the salad.
7. Remove any damage from the green onions and slice thinly, add to the salad with the edamame.
8. Mix together all the vegetables for the salad, next to the dressing.

Spicy Creamy Peanut Dressing:

1. In a small bowl mix the creamy peanut butter, soy sauce, rice vinegar, the juice of one lime, toasted sesame oil, chopped garlic, and fresh chopped ginger. Mix well or shake in a mason jar. 
2. Add the creamy peanut dressing just before you are going to serve the salad. The Salad will start to wilt as the dressing absorbers into the salad.