How to Make It
Toss together cabbage, lime juice, and salt in a large bowl. Set aside.
Heat a grill pan over medium- high. Whisk miso, mayonnaise, pepper, and 1 tablespoon water in a small bowl. Brush both sides of squash and zucchini with ¼ cup of the miso mixture; reserve remaining mixture. Working in batches, grill squash and zucchini, turning once, until tender and lightly charred, about 3 minutes per side. Transfer to a platter and cover to keep warm.
Whisk 1 tablespoon water into reserved miso mixture. Top squash and zucchini with cabbage, peanuts, and cilantro. Drizzle with miso dressing and serve with lime wedges.