1 tablespoon sesame oil
2 cups raw cashews
3 large carrots, shredded
2 cups shredded green cabbage
3 cups shredded purple cabbage
2 cups shelled edamame
¼ cup chopped fresh mint leaves
¼ cup chopped fresh cilantro
¼ cup chopped fresh green onions (green tops)
1 tablespoon sesame seeds

For the dressing:
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon vegan fish sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon grated fresh ginger
¼ teaspoon red pepper flakes
½ teaspoon brown sugar