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Ingredients For The Peanut Dressing: 1/4 cup Rice Vinegar (seasoned) 1/4 cup of any Salad Oil (canola, extra virgin olive oil, avocado oil or peanut oil) 1/4 cup of Soy Sauce 2 tablespoons of Peanut Butter (crunchy or smooth) *you can add more or less peanut butter, I recommend adding a tablespoon at a time, tasting and adjusting) Pinch of Black Pepper 2 teaspoons of Dried Minced Onion 1 teaspoon of Honey 1 teaspoon of Sesame Oil For The Vinaigrette: 1/2 cup of Rice Vinegar (seasoned) 2 tablespoons of Honey 1/2 to 1 tablespoon of Garlic Chili Crunch Oil *this can be omitted if you do not like some spice, you can also add a little at a time, taste, and adjust 1 tablespoon of Sesame Oil 1/4 cup of Salad Oil of your choice (canola, vegetable, peanut or avocado) For The Salad: 1 cup of Slivered Almonds 1 cup of Crunchy Chow Mein noodles *pictured in post 4 to 6 cups of chopped Napa Cabbage 4 cups of chopped Romaine 1 cup of Arugula 1 cup of sliced baby Red Bell Peppers 6 Green Onions, sliced, both white and green parts 1 cup of finely sliced Chives 1 seedless Cucumber, sliced thin 1 lb