Begin by prepping your vegetables for the Spring Roll Salad. Finely shred the cabbage and carrots into thin, uniform strips, and set them aside in a large mixing bowl. Slice the red bell pepper and cucumber thinly.

If using raw shrimp, heat a large skillet over medium-high heat and sauté the shrimp for 2-3 minutes on each side until they turn pink and opaque. If using pre-cooked shrimp, thaw under cold water and drain.

In a small bowl, whisk together the creamy peanut butter, rice vinegar, soy sauce, honey, sesame oil, fresh lime juice, and minced garlic until smooth. Adjust the thickness with water if needed.

In the mixing bowl with cabbage and carrots, add the sliced bell pepper, cucumber, chopped cilantro, and mint. Gently fold in the cooled shrimp.

Drizzle the creamy peanut dressing over the salad ingredients. Toss gently to coat without mashing the veggies.

Transfer the salad to a serving platter or individual bowls. Top with chopped roasted peanuts and serve immediately for optimal freshness.