Thinly slice the cabbage, julienne or grate the carrots, dice the cucumber, and slice the scallions. Place them in a large bowl.

In a small bowl, mince the garlic and combine it with peanut butter, orange juice, rice vinegar, maple syrup, liquid aminos, sriracha, grated ginger, and sesame oil. Whisk until smooth.

Bring a pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Add the cooled rotini pasta and dressing to the bowl with the vegetables. Toss until evenly coated.

Let the salad rest at room temperature for 5-10 minutes before serving.