Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the noodles are cooking, wash and chop your vegetables. Dice the red bell pepper, grate the carrots, and slice the green onions and cabbage. Combine in a large mixing bowl.

In a blender, combine ginger, garlic, peanut butter, rice wine vinegar, soy sauce, lime juice, and maple syrup. Blend until smooth, adding water as needed to adjust consistency.

Once the noodles have cooled, transfer them to the bowl with the chopped vegetables. Toss gently to mix.

Pour the dressing over the noodle and vegetable mixture. Toss thoroughly to coat evenly.

Serve immediately, garnished with chopped peanuts, fresh cilantro, and an extra squeeze of lime juice.