Start by preparing your vegetables. Shred the green and red cabbage into thin ribbons using a sharp knife or a mandoline slicer. Grate the carrot and chop the cilantro and green onions. Place all the vegetables into a large mixing bowl. Roughly chop the peanuts, but keep them aside for now to ensure they stay as crunchy as possible until serving.

In a small bowl or a glass jar, combine the creamy peanut butter, rice vinegar, soy sauce, lime juice, maple syrup, grated ginger, and garlic powder. Whisk vigorously until the mixture is smooth. If the dressing is too thick to pour, add warm water one tablespoon at a time until you reach a creamy, drizzlable consistency. Taste the dressing and adjust the salt or sweetness to your preference.

Pour the peanut dressing over the cabbage mixture. Use large tongs to toss the salad thoroughly, ensuring every strand of cabbage is coated in the savory sauce. Once mixed, sprinkle the chopped peanuts over the top and give it one final, light toss. Transfer the slaw to a serving platter or individual bowls. Garnish with a few extra cilantro leaves or a squeeze of lime for a bright finish.