Begin by toasting 1 cup of cashews in a skillet over medium heat for about 5-7 minutes, stirring frequently. Aim for a golden brown color to enhance their nutty flavor, and keep an eye on them to prevent burning. Once toasted, remove from heat and allow to cool before chopping into smaller pieces.

While the cashews cool, wash and chop all the vegetables. Slice the white and red cabbage, red bell pepper, carrot, and a handful of sugar snap peas into bite-sized pieces. Arrange the vegetables in a large bowl.

Sprinkle 1/2 cup of chopped cilantro, 1/4 cup of sesame seeds, 1 cup of crispy chow mein noodles, and the previously chopped cashews over the vegetables in the bowl.

In a small jar or bowl, combine 1/4 cup of sesame oil, 2 tablespoons of rice vinegar, 2 tablespoons of honey, the juice of 1 lime, and a teaspoon of freshly grated ginger. Seal the jar and shake vigorously for about 30 seconds, or whisk well until fully emulsified.

Drizzle the dressing over the salad just before serving. Use salad tongs to gently toss all ingredients together, ensuring every piece is coated with dressing. Taste and adjust seasoning with salt and black pepper as desired.

Transfer the salad to a serving platter or individual bowls for a stunning presentation. Best served fresh, but can be modified for meal prep by keeping the dressing separate until serving.