In a large bowl, add the finely chopped broccoli, shredded red cabbage, shredded carrots, red bell pepper, green onion, jalapeno and cilantro. Set aside.
Make the dressing by whisking together the following ingredients in a small bowl: peanut butter, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, cayenne pepper and water. Drizzle over the salad and toss well to combine. Sprinkle roasted cashews on top and toss a few more times.
Serve immediately with a fresh squeeze of lime juice or place in the fridge for later. Salad will keep well covered in the fridge for up 4-5 days. Serves 4.