Begin by shredding the cabbage and carrots into thin, uniform strips. Use a sharp knife or mandoline slicer to ensure even cuts. Set aside in a large mixing bowl.

If using fresh shrimp, heat a skillet over medium-high heat and add a splash of oil. Cook shrimp for 2-3 minutes on each side until pink and opaque.

In a separate bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, lime juice, and minced garlic until fully blended and creamy.

In the bowl with the cabbage and carrots, add sliced red bell pepper and cucumber, and chopped cilantro and mint. Mix gently to distribute.

Add the cooked shrimp to the vegetable mixture and toss gently to combine.

Drizzle the peanut dressing over the salad and toss again to coat all ingredients. Let it rest for a few minutes to meld flavors.

Before serving, sprinkle chopped roasted peanuts on top. Chill for 5-10 minutes if desired.