1.Heat the peanut oil in a medium-size skillet over medium heat. Add the shallots, garlic, and ginger. Cover and cook until softened, about 5 minutes. Stir in the peanut butter, brown sugar, cayenne, lemon juice, tamari, and as much coconut milk as necessary to make a thick sauce. Reduce the heat to low and simmer for 5 minutes, stirring a few times.

2.Transfer to a blender or food processor and process until smooth.

3.Place the cabbage, carrot, jicama, peanuts, and raisins in a large serving bowl. Pour in the sauce and toss to combine. Sprinkle the bean sprouts on top and serve immediately.