Finely chop the green cabbage, Persian cucumbers, red bell pepper, scallions/green onions, and fresh cilantro. Throw these into a bowl.
In a food processor, blend the ginger, garlic, avocado mayo, rice vinegar, sesame oil, sriracha, sea salt, and ground pepper until well blended.
Pour the dressing over the salad and toss well to coat all the vegetables.
Top with roasted peanuts and white sesame seeds (optional).
Serve as is, with a protein like chicken or shrimp, or use as a dip for low-carb chips or crackers.
