Stir all ingredients together in a medium bowl until blended. Add the peanut sauce only if you're not using an Annie Chun's Noodle Bowl.
Make the slaw
Heat the noodles and topping packet according to package directions, using 2 tablespoons water. Transfer to a serving bowl and toss with the peanut sauce packet. Set aside to cool, about 10 minutes. Skip this if you're using other pre-cooked noodles - just add them to a serving bowl.
Add the cabbage, kale, onion, bell pepper and dressing to the noodles and toss together with tongs. Top with the Pad Thai peanut packet (or 2 tablespoons chopped peanuts or cashews) and serve.
Make ahead: The slaw will keep for an hour or two at room temperature and up a day or two refrigerated. Because time allows the sturdy cabbage to absorb the flavor, they often taste even better!I used Annie Chun's Pad-Thai Style Noodle Bowl, but you can make this salad without it by using your own pre-cooked noodles and prepared peanut sauce.