Rainbow Peanut Noodle Salad

For the peanut sauce: Blend peanut butter, rice vinegar, honey, coconut aminos, garlic powder, ground ginger, sea salt, and water until smooth and uniform. Set the dressing to the side. In a large mixing bowl, assemble the salad by combining shredded red cabbage, shredded carrots, cucumbers, and kelp noodles (and optional cilantro). Pour the sauce over the salad and toss to combine (about 2 minutes). Place the salad in the fridge for a few minutes for the sauce to absorb a bit. Serve with crushed roasted peanuts on top!