Begin by chopping the cabbage into thin strips, then grate or shred the carrots for easy incorporation. Next, measure out the shelled edamame, either fresh or frozen (thawed). In a large mixing bowl, combine the cabbage, carrots, and edamame, ensuring vibrant colors intermingle.

In a medium-sized jar, add the toasted sesame oil, Greek yogurt (or your chosen vegan alternative), rice vinegar, sugar, and a pinch of salt. Secure the lid tightly and shake vigorously for about 30 seconds, until the dressing is smooth and emulsified.

Gently toss the roasted cashews into the vegetable mixture, along with the crispy chow mein noodles. Mixing until combined, you'll create that satisfying crunch throughout your salad.

Pour the creamy sesame dressing over the combined ingredients. Using salad tongs, gently toss everything together, ensuring an even coat of dressing.

Serve your Cashew Crunch Salad immediately at room temperature or chilled. Store the dressing separately if preparing ahead of time.