Bring a pot of salted water to a boil for the spaghetti. Break the spaghetti in half and boil until al denta. Drain in a colander and briefly rinse with cold to cool water. Drain very thoroughly.

Shred the cabbage as finely as possible. Shred the carrots. Chop the peanuts. Slice the green onion.

Toss the salad together in a large bowl until ingredients are evenly combined.

Concurrent to all the salad prep, prepare four containers of sauce. In each container, combine:
3 Tbsp natural-style peanut butter
1 Tbsp brown sugar
1 clove garlic, minced
1/2 tsp grated fresh ginger
2 Tbsp lime juice
2 tsp soy sauce
1/4 cup vegetable oil

(Note that when preparing this for an immediate meal, you can make three sauces and make the last one a double for splitting and immediate use)

Stir well until nice and smooth.

Do NOT pour the sauce on the salad until the salad is ready to be consumed. Plate each portion and then add sauce to each portion as it is being eaten. Otherwise, the delicious sauce disappears into the noodles and it isn't tasty anymore :(