Halve the cabbage through the core and store half for later use. Peel off and discard a few of the outer layers. Cut the tough core out of the remaining half. Cut into two quarters. Slice each quarter crosswise into thin shred. Place in a colander and wash. Drain well and place in bowl.
Rinse carrots and zucchini. Peel carrot. Used a julienne peeler to shred the carrot and zucchini.
Place the cabbage, carrot, zucchini, scallions and mint in a large bowl.
Divide the veggies into serving bowls
Top with the dressing, sprinkle with the peanuts and serve with lime wedges.