Cook the rice noodles

• Cook the rice noodles according to the package instructions.
• Drain and set aside.

Make the peanut dressing

• Whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, garlic and ginger until smooth.
• Add warm water a little at a time until the desired consistency is reached.
• Set aside.

Assemble the salad

• In a large bowl, combine the cooked rice noodles, shredded carrots, shredded cabbage, edamame, chopped cashews and sliced scallions.
• Pour half of the peanut dressing over the salad and gently toss until evenly coated.
• Taste and add more dressing as desired, keeping some aside to serve on top.

Garnish and serve

• Top with fresh cilantro and sesame seeds.
• Optionally add shredded chicken or cubed tofu for extra protein.