Toasted Cashew Topping:

1 1/2 cups raw cashews

1 tablespoon chili crunch

2 teaspoons honey

1/2 teaspoon coarse salt

Dressing:

1/3 cup creamy cashew butter

2 1/2 tablespoons rice vinegar

1 1/2 tablespoons fresh lime juice

2 tablespoons water

2 teaspoons soy sauce

1/4 teaspoon fish sauce

1 teaspoon garlic chili sauce

1 1/2 teaspoons grated fresh ginger

Salad Base:

2 cups cooked white quinoa

2 cups shelled edamame

2 cups matchstick carrots

2 cups sliced cucumbers, cut in half-moons

2 cups sliced sugar snap peas

1/2 cup thinly sliced red onion

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

3 green onions, chopped

1/2 teaspoon sea salt