Slice the cucumber length wise, remove the seeds by scraping a spoon through the center (lengthwise), then thinly chop.
Shred the carrots, or cut them thinly.
Boil the edamame, strain and keep aside.
Chop the white cabbage, red cabbage, capsicum and mint leaves.
Dry roast peanuts in a small frying-pan and let cool.
Finally, place all the ingredients in a large bowl and toss to combine. Drizzle peanut dressing as needed, toss again. Serve immediately.