In a large bowl, combine peanut butter, coconut aminos, lemon zest, lemon juice, honey, sesame oil, and rice wine vinegar. Whisk until smooth and creamy, about 2-3 minutes. Adjust consistency with water as needed.

Wash and prepare the vegetables. Shred cabbage and carrots, chop green onions, red bell pepper, and cilantro. Set aside.

Add the vegetables and chopped peanuts to the bowl with the dressing. Gently toss to coat all ingredients evenly.

Season the salad with salt and pepper to taste. Adjust flavors as desired, adding red pepper flakes if more heat is desired.

Serve immediately for best flavor and texture. Enjoy!