In a medium bowl or jar, combine natural peanut butter, low sodium soy sauce, rice vinegar, toasted sesame oil, honey, freshly grated ginger, minced garlic, and sriracha. Whisk together until smooth and well-combined.

Place sliced almonds in a dry skillet over medium heat. Stir them continuously for about 3 to 4 minutes, or until they turn golden brown. Remove from heat and set aside.

In a large mixing bowl, combine shredded purple cabbage, shredded green cabbage, shredded carrots, thinly sliced red bell pepper, and green onions. If desired, add fresh cilantro leaves and toss gently to mix.

Pour about two-thirds of the dressing over the salad mix and toss until well-coated. Taste and adjust the dressing as desired.

Sprinkle the toasted almonds and crispy wonton strips atop the salad. Optionally add sesame seeds and gently fold them into the salad.

Transfer the salad to serving bowls or a platter. Serve immediately or store dressing separately until ready to serve.