In a large bowl, combine all the shredded vegetables, peanuts, salt, Splenda/sugar and cilantro and set aside.
Heat your small tadka bowl or a small saucepan over high heat. Once the pan is hot, add oil and let it heat.
Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.
Add the turmeric and stir quickly. Pour this hot, flavored oil over the cabbage mixture and mix well.
Mix once again and set aside for 15-20 minutes and then serve.
If you're using macerated kale, be sure to massage the crap out of it. I mentioned massaging it above but, I want to reiterate that you really want to do a thorough job of it before adding it to the salad.
You can refrigerate this salad in an airtight container for 2-3 days.
If you add green beans in this salad, make sure to thinly slice them for it to blend in well.