Whisk together garlic, soy sauce, ginger, honey, rice vinegar, peanut butter, sesame oil, flavorless oil, and red pepper flakes.
Toss together all the vegetables and toss with dressing. I start tossing the salad with about half of the salad dressing and add more according to taste.
Notes
Store any leftover dressing in an airtight container in the fridge for up to a week and a half.