Boil water in a large pot. Add the vermicelli noodles and cook for about 3 to 5 minutes. Drain them in a colander and rinse with cold water. This stops them from sticking together.

Prepare the Fresh Vegetables

Wash all your vegetables thoroughly. Shred the cabbage and slice the carrots, peppers, and cucumbers into thin "matchstick" pieces. Keeping the sizes similar makes the salad much easier to eat with a fork.

In a small jar, combine peanut butter, soy sauce, vinegar, honey, ginger, and garlic. Whisk it well until it is smooth. Add warm water one spoonful at a time until it reaches a pourable consistency.

Place the cold noodles into a very large mixing bowl. Add the shredded cabbage, carrots, cucumbers, and bell peppers. Toss them gently with your hands or tongs to mix all the bright colors.

Pour the creamy peanut dressing over the noodle mixture. Add the fresh cilantro, mint, and green onions. Toss everything again until the dressing coats every single strand of the rice noodles.

Divide the salad into four bowls. Sprinkle the crushed roasted peanuts on top for extra crunch. You can also add a squeeze of fresh lime juice right before eating for a bright finish.