A note on peppers: How much and what type is up to you. I opted for choices that would give the salad a lot of color: 5 mini red, 3 mini orange and 3 mini yellow sweet peppers, 2 Anaheim peppers and 1 poblano pepper.
Optional: If desired, char peppers in a hot cast-iron skillet or under the broiler. Deseed and slice peppers into thin strips.
Combine cabbage, peppers, cilantro, Thai basil, mint, scallions, hot peppers, peanuts, and diced peaches (reserve some peach slices for garnish, if desired.)
Drizzle dressing over and toss to mix. Season with a bit of sea salt and garnish with sliced peaches, if desired.