Clean and chop green cabbage, slice bell peppers into thin strips, and shred carrots.

Bring water to a boil in a medium pot, add shelled edamame, and cook for 3-5 minutes. Drain and cool.

Mix sesame oil, vinegar, and sugar in a jar or bowl until sugar dissolves. Add yogurt or mayo if using.

In a large bowl, combine cabbage, bell peppers, carrots, and cooled edamame. Fold in chow mein noodles and cashews.

Pour dressing over the salad and toss gently to coat ingredients evenly and maintain crunch.