Bring a large pot of water to a boil. Remove from heat, submerge rice vermicelli noodles, and let sit for 3-5 minutes until tender. Drain and rinse thoroughly under cold water to prevent sticking.

Prepare all vegetables: shred the cabbage and carrots, chop the lettuce and cilantro, and roughly chop the peanuts.

In a bowl or jar, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Gradually whisk in warm water 1 tablespoon at a time until a smooth, pourable consistency is reached.

In a large serving bowl, create a base with the lettuce and cooled rice noodles.

Arrange the shredded cabbage and carrots over the noodles. Top generously with cilantro, chopped peanuts, and sesame seeds.

Drizzle the peanut dressing over the salad just before serving and toss well, or serve the dressing on the side.