Heat a dry skillet over medium heat and add the cashews, stirring frequently for 3-4 minutes until they turn golden brown and become fragrant. Transfer to a plate to cool completely, then roughly chop them into bite-sized pieces. I like to toast cashews separately rather than mixing them in raw because they stay crunchier and develop a deeper, more flavorful taste that doesn't get lost in the dressing.

In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, ginger, and red pepper flakes until the sugar dissolves completely and all ingredients are well combined. Taste and adjust seasoning as needed—the dressing should be balanced between salty, sour, slightly sweet, and spicy. This is your flavor foundation, so getting it right here ensures the entire salad tastes cohesive.

While the dressing comes together, julienne the carrots into 2-inch matchsticks and thinly slice the bell peppers into 1/4-inch strips. Chop the green onion and cilantro and set aside separately. Having your vegetables prepped and ready to go makes assembly quick and prevents them from oxidizing.

In a large bowl, toss together the carrots, bell peppers, green onion, and cilantro until evenly distributed. Pour the dressing from Step 2 over the vegetables and stir gently but thoroughly to coat everything. Let the salad marinate at room temperature for 20 minutes, stirring occasionally—this allows the vegetables to soften slightly and absorb the flavors while staying crisp.

Top the marinated salad with the toasted and chopped cashews from Step 1 just before serving. This timing keeps them crunchy and prevents them from absorbing moisture from the dressing. Serve immediately while the vegetables are crisp and the cashews are at their crunchiest.