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Put all the prepared produce in a large mixing bowl. Chop the cilantro and mint, add that too. Squeeze the lime over everything, add a pinch of salt and pepper and toss everything to mix. Set aside, room temperature or in the fridge.
Heat the coconut oil over medium heat in a large skillet. Add the riced cauliflower, pinch of salt and pepper and saute until it begins to soften. Add the coconut milk and saute another 2-3 minutes until softened. Set aside to cool down.
When the cauliflower cools, make your sauce. In a bowl, combine the peanut butter, water, rice vinegar, juice of both limes, grated ginger, garlic, fish sauce if using, honey or agave and tamari. Add a pinch of salt and pepper and whisk everything together until smooth. Taste for seasoning, if you like some heat, add a dash of sriracha or cayenne. Add water or lime juice to thin if needed. Keep it mind it will firm up in the fridge.
Add the cooled cauliflower to the bowl of vegetables and toss everything together. Season with salt and pepper as needed. Serve the salad with the peanut sauce, avocado and toasted cashews on top.