In a 3 1/2 qt. Dutch oven, heat sesame oil over medium high heat. Add bok choy and season with salt. Cook on all sides until just beginning to brown. Remove from heat and set aside.
In a small bowl, stir together peanuts, peanut oil and cayenne pepper. Heat a skillet over medium-high heat and toast the peanuts until lightly browned. Remove from the heat and add salt to taste.
Fill a small bowl with ice water and add carrots and green onions. Let soak 5 minutes. Drain and toss with soy sauce, sesame oil, sesame seeds, salt and lime juice.
Serve bok choy topped with peanuts and vegetables.
