In a small bowl, mix together 4 T. creamy peanut butter, the juice of 1 lime, 1/2 t. minced fresh ginger, 1 minced or pressed clove of garlic (peeled), 1 T. fresh squeezed orange juice, and 2 T. soy sauce. Add srichacha or other chili sauce if you like it hot. Drizzle in water and whisk slowly with a fork until the dressing is just barely liquid enough to pour. Taste and adjust the seasonings.
Soak and then drain 2 C. Spinach leaves. Repeat if the water is still dirty. Spin dry.
Scrub 1 large or 2 smaller carrots. Grate them or cut into julienne strips.
Cut a savoy cabbage in half from “top” to “bottom” — the stem end. Remove the thick core, then very thinly slice one half of the head. Place in a large bowl, then add the dressing and toss to combine completely. Let sit for 10 minutes, then add the spinach and 1 C. grated or julienned carrot and toss.
To “beef up” this salad, add 1/2 C. toasted, chopped peanuts and/or 1 C. cooked edamame soybeans.