In a large bowl, add the zucchini, carrots, red bell pepper, snap peas, and green onions, cilantro, and sesame seeds, and toss to mix.
In a separate medium bowl, add the peanut butter, toasted sesame oil, garlic, ginger, soy sauce, lime juice, and water, and whisk together until smooth.
Pour the sauce over the veggies and mix well until evenly coated. If desired, top with an additional sprinkle of sesame seeds, cilantro, or green onions. Serve immediately or store any leftovers in the fridge and consume within a few days.
