Toast the cashews in a dry skillet over medium heat for about 5-7 minutes until golden brown and aromatic. Chop them into smaller pieces once cooled.

Wash and prepare all vegetables: thinly slice the cabbages, julienne the carrot, chop the bell pepper, cut sugar snap peas as desired, and slice green onions.

In a large mixing bowl, combine all prepared vegetables and create a vibrant display.

Sprinkle chopped cilantro, sesame seeds, and toasted cashews over the vegetable mix. Add crispy chow mein noodles, and toss gently.

In a mason jar, combine sesame oil, rice vinegar, honey, lime juice, grated ginger, salt, and pepper. Shake vigorously until smooth.

Pour the dressing over the salad just before serving and toss to coat evenly. Adjust seasoning if necessary.