Blend garlic cloves, Thai sweet chili sauce, fresh grated ginger, sliced dill pickles, lime juice and zest, rice vinegar, soy sauce or fish sauce, sesame oil, peanut butter, and sugar or honey until smooth.

In a large bowl, combine finely shredded cabbage, blanched or microwaved asparagus pieces, frozen green peas, sliced scallion, grated carrot, diced celery, and thinly sliced or diced red bell pepper.

Add fresh basil or fresh mint to the bowl.

Toss the salad ingredients with the dressing.

Refrigerate for at least 1 hour to allow flavors to meld.

Toss before serving and garnish as desired.