Start by bringing a large pot of water to a rolling boil over high heat. Once boiling, add the broccoli florets and cook them for 2-3 minutes, until they turn bright green and are crisp-tender.

Immediately transfer the cooked broccoli to a bowl filled with ice water to halt the cooking process. Let it sit for about 3-4 minutes until completely cooled. Drain the broccoli thoroughly.

In a medium jar or bowl, combine the creamy peanut butter, rice vinegar, fresh lime juice, fresh orange juice, coconut aminos, and minced garlic. Whisk or shake until smooth.

In a large salad bowl, add the cooled broccoli, shredded red cabbage, diced yellow bell pepper, dried cranberries, and slivered almonds. Gently mix to ensure they are evenly distributed.

Drizzle the tangy peanut butter dressing generously over the salad ingredients and toss to coat everything evenly.

Serve the salad immediately for the freshest taste, though it can be stored for a few hours if needed.