For the spicy peanut dressing:
Whisk together all ingredients, add 3 tablespoons of water and whisk well. If dressing is too thick, add additional water until you reach desired consistency. Set aside.
For the broccoli salad:
Prepare the broccoli by boiling for 3 minutes until bright green. Remove from boiling water and add to an ice water bath to stop cooking. Remove from water bath and add to a large bowl with shredded cabbage, scallions, cilantro, and sliced chilis.
Pour peanut dressing over salad (Note: you may not need all the dressing. Try the salad using half the dressing, and then add more as needed.)
Toss the salad well and top with salted peanuts and additional chilis. Serve immediately. Leftovers can be stored in refrigerator for up to 3 days.