Usually I'm not much of a salad person, but this looked worth a shot. The sauce is especially nice, quite thick and flavorful--actually, it would probably be a good place to start if I ever want to work on recreating Thai Tom's tofu swimming rama (one of the Seattle foods that I just can't find a substitute for down here). And all the fresh crunchy veggies are good too, of course.
1/3 c peanut oil
1/4 c rice wine vinegar
3 T soy sauce
1/3 c creamy peanut butter
2 T brown sugar
1" square hunk ginger, peeled and grated
3 garlic cloves, minced
1 finely minced birds-eye chili, seeds withheld
juice of 1/4 large lime
Use a fork to whisk together all the ingredients in a bowl. If you're adding the ingredients in order, the peanut butter will take a bit of stirring to incorporate, but it will get there.
1/4 very large green cabbage, thinly sliced
1 red pepper, thinly sliced
2 large persian cucumbers, grated
1 carrot, grated
handful cilantro, chopped
3/4 c peanuts
things I didn't add but considered: buckwheat soba noodles, avocado
Toss the veggies together in a large bowl, then pour on half the sauce and toss to combine. Add a bit more sauce if you want--I ended up using about 3/4 of the sauce in total.