Cook the rice noodles according to package instructions, then drain and rinse under cold water.

In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, ginger, and water until smooth.

In a large bowl, combine the cooked noodles, shredded carrots, cucumber, red bell pepper, red cabbage, and green onions.

Pour the dressing over the salad and toss to combine.

Garnish with chopped peanuts and cilantro before serving.