Whisk peanut butter, rice vinegar, soy sauce, sesame oil, Sriracha, and ginger paste in a small bowl. Set aside.
Place shredded cabbage, edamame, carrots, cucumber, and green onions in a large bowl. Toss to combine.
Pour peanut butter dressing over salad. Stir to combine. Cover and refrigerate for 1 hour.
Just before serving, top salad with peanuts and sesame seeds.
