Start by making the dressing. In a medium bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, sesame oil, grated ginger, and minced garlic. Add water, one tablespoon at a time, until you reach a pourable consistency. Taste and adjust flavors by adding more lime juice for acidity or maple syrup for sweetness.
Finely chop the green and red cabbage for a light yet crunchy texture. Dice the bell peppers and cucumbers into small, uniform pieces. Shred the carrots using a box grater or a food processor. Thinly slice green onions and chop fresh cilantro.
In a large bowl, combine the chopped cabbage, carrots, bell peppers, cucumbers, edamame, green onions, and cilantro. Sprinkle roasted peanuts, cashews, and toasted sesame seeds over the top.
Drizzle the peanut dressing over the salad. Toss everything together until the dressing coats all the vegetables evenly.
Transfer the salad to a serving bowl. For an extra burst of flavor, garnish with more chopped peanuts and fresh cilantro. Enjoy immediately, or let it sit for 10–15 minutes for the flavors to meld.
