Prepare the vegetables for the salad. If you are shredding your own cabbage and have a mandolin, use that to get very stringy pieces. If your edamame is frozen, prepare it according to package instructions while you gather the other ingredients. Slice the bell pepper, grate the carrots if they're not already shredded, slice the green onions, and roughly chop the cashews.
In a large mixing bowl, combine the shredded cabbage, sliced bell pepper, grated carrots, sliced green onions, edamame, and cashews.
In a separate bowl or measuring cup, whisk together the tahini, honey, lime juice, sesame oil, garlic, salt, and sesame seeds. If the dressing seems too thick, whisk in splashes of water as needed to thin it.
Pour the dressing over the salad ingredients. Toss until everything is well-coated.
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Notes
Leftovers can be stored in an airtight container in the fridge for 2 to 3 days. However, the salad might get a little soggy over time. If you want to make it in advance to eat over a few days, keep the salad and dressing in separate containers. Dress the salad right before serving.
To boost the protein content of this meal, add chicken, shrimp, or tofu.