Start by making the dressing by combining all the dressing ingredients in a bowl or in a cup blender for a smoother texture. Mix very well to combine and set aside.

Using a mandoline or a sharp knife, shred your cabbage thinly. Wash and clean and allow the water to drip down in a colander while cutting the rest of the ingredients.

Cook the shelled edamame in boiling water for eight minutes. Remove from the heat, wash, and drain. Set aside.

Cut the bell pepper, green onion, and shred or cut the carrots into matchsticks.

Finally, on a dry skillet, place your sliced almonds and toast until golden. Remove from the heat.

Time to assemble: Combine all the salad ingredients in a large mixing bowl. Pour the dressing and toss to combine.

Garnish with some more green onion and cashews.