In a large bowl, whisk together the coconut milk, lime juice, brown sugar, fish sauce, sesame oil and ginger. Set aside.

Place the rice noodles into a large pot of boiling water, cover and turn off the heat. Cook for 2 - 3 minutes, then drain and rinse the noodles with cold water.

Add the cooked noodles, coleslaw mix, peanuts and cilantro to the coconut-lime dressing. Toss to combine. Serve immediately.