In a large mixing bowl, combine shredded cabbage, shredded carrots, sliced cucumber, sliced red bell pepper, and chopped cilantro.

If using tofu, sauté it in a pan over medium heat until golden brown. If using shrimp, ensure they are cooked through and pink.

In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, and water until smooth.

Divide the vegetable mixture into serving bowls, top with cooked shrimp or tofu, and drizzle with peanut sauce.