Start by prepping all your vegetables since this is a cold salad and everything can be done ahead of time. Shred the cabbage into thin 1/8-inch strips, grate the carrots into thin shreds, julienne the red bell pepper, slice the green onions thin, and chop the cilantro. Having everything prepped and ready before making the dressing will make assembly quick and keep the vegetables crisp. Place all prepped vegetables in a large mixing bowl.

In a separate small bowl, whisk together the peanut butter, coconut aminos, lemon juice, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Start with the 2 tablespoons of water and whisk until smooth and well combined. If the dressing is too thick, add water a tablespoon at a time until you reach a pourable consistency that will coat the vegetables without being watery. I like to make the dressing slightly thinner than I think I need because the vegetables will release some moisture as they sit.

Before dressing the salad, sprinkle the sea salt and black pepper over the prepped vegetables in the large bowl and toss gently to distribute the seasoning evenly. Pour the Thai peanut dressing from Step 2 over the seasoned vegetables and use two spoons or salad tongs to toss everything thoroughly, making sure every piece of vegetable gets coated with the dressing.

Crush the roasted peanuts into bite-sized pieces—I prefer leaving them a bit chunky for texture rather than grinding them fine. Add the crushed peanuts to the dressed salad and toss gently one more time to distribute them throughout. Taste the salad and adjust seasoning with a pinch more salt or a squeeze of lemon juice if needed. Serve immediately while the vegetables are still crisp, or refrigerate for up to 2 hours before serving.