In a large mixing bowl, combine the peanut butter, coconut aminos, lemon zest, lemon juice, honey, sesame oil, and rice wine vinegar. Whisk for about 2-3 minutes until smooth.

Add shredded cabbage, shredded carrots, chopped green onions, diced red bell pepper, and chopped cilantro. Gently fold into the dressing for 1-2 minutes.

Toss the salad components thoroughly to coat them in the peanut dressing, mixing for 1-2 minutes.

Taste the salad and adjust seasoning with salt and pepper, mixing well for another 30 seconds.

Serve immediately or chill for up to an hour for enhanced flavors, enjoying as a side or main dish.