In a medium bowl or blender, combine peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, fresh ginger, minced garlic, and a splash of water. Blend until smooth and creamy, about 1-2 minutes.

Chop or shred the carrots, cabbage, and bell peppers into bite-sized pieces.

In a dry skillet over medium heat, add the peanuts or sunflower seeds. Toast for about 3-5 minutes until golden and fragrant.

In a large mixing bowl, toss together the shredded vegetables and toasted nuts or seeds.

Pour the dressing over the salad and toss gently until all ingredients are well coated.

Transfer the dressed salad to a serving bowl or plates and enjoy immediately.