Start by shredding the cabbage, placing it in a large mixing bowl. Slice cucumbers, red pepper, and green onions into thin pieces, and grate the carrots. Add all veggies with bean sprouts and steamed edamame into the bowl.

In a dry skillet over medium heat, toast peanuts and sunflower seeds for 4-5 minutes until fragrant and golden brown. Set aside to cool.

Preheat your oven to 400°F (200°C). Break ramen noodles into smaller pieces and spread on a baking sheet. Toast in the oven for 6-8 minutes until golden.

In a blender, combine peanut butter, rice vinegar, lime juice, maple syrup, sesame oil, sriracha, soy sauce, ginger, and garlic. Blend until smooth, adjusting consistency with water if needed.

Pour two-thirds of the dressing over the chopped vegetables and toss gently to coat. Leave some dressing to serve on the side.

Dish out the salad into serving bowls, top with toasted nuts and remaining ramen noodles, and garnish with fresh herbs. Serve immediately.