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

Gradually add water, a tablespoon at a time, until reaching your desired consistency.

Add shredded cabbage, shredded carrots, sliced green onions, chopped red bell pepper, chopped cilantro, and chopped peanuts into the bowl with the dressing, gently folding to coat.

Toss everything together thoroughly, then chill in the refrigerator for up to an hour before serving.

Taste and adjust seasoning with salt or pepper as necessary.