In a large bowl, combine the cooked rice, shredded carrots, chopped cucumber, diced red bell pepper, bean sprouts, sliced green onions, and fresh cilantro. Toss it all together gently—you want everything to be mixed evenly, but try not to bruise the veggies.

In a separate smaller bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, honey (or maple syrup), grated ginger, and minced garlic. Keep whisking until the dressing is smooth and inviting.

Pour the creamy dressing over the salad mixture and give it another gentle toss, ensuring that every bite is coated with that luscious flavor.

Garnish generously with sesame seeds before serving. You can dig in right away or let it chill in the fridge for a bit to enhance the flavors.