Step 1

Whisk peanut butter, vinegar, soy sauce, sugar, oil, ginger, and 2 Tbsp. water in a medium bowl until smooth. Season with salt.

Step 2

Do Ahead: Dressing can be made 1 week ahead. Cover and chill.

Step 3

Slice stems from florets, cutting away as much stem as possible. Cut up larger florets into bite-size pieces. Peel stems and thinly slice. Combine florets and stems in a medium bowl. Add cucumbers, daikon, oil, and vinegar and toss to combine; season with salt.

Step 4

Spoon peanut dressing onto a platter and arrange salad over. Top with cherries and cilantro.