Blend the Dressing: In a small high-speed blender or food processor, combine the peanut butter, lime juice, garlic cloves, red pepper flakes, coconut aminos, sesame oil (if using), and maple syrup. Blend until the mixture is completely smooth and creamy.
Taste the dressing and adjust as needed: more maple syrup for sweetness, lime juice for tang, coconut aminos for saltiness, or red pepper flakes for heat. Set aside.
Prep the Vegetables: Use a vegetable peeler to ribbon the carrots and cucumber, creating long, noodle-like strips. Use a mandoline slicer or sharp knife to shred the red cabbage and slice the red bell pepper. Finely chop the kale leaves and discard tough stems. Dice the mango into small cubes.
Lightly Steam the Peas: If you prefer a softer texture for the snap or snow peas, add them to a steamer basket over a pot with about ½ inch of simmering water. Cover and steam for 1–2 minutes. Remove from heat and let cool before adding to the salad. They can also be served raw for extra crunch.
Assemble the Salad: In a large mixing bowl or serving platter, combine all the prepped vegetables and mango. Pour most of the peanut-lime dressing over the salad and gently toss to coat everything evenly. Reserve a small amount of dressing to drizzle over individual servings.
Add Garnishes and Serve: Top the salad with chopped cilantro and sprinkle with sunflower seeds or sesame seeds for added crunch. Serve as-is, or pair with marinated tempeh or tofu for a protein-packed meal.
