Begin by heating a dry skillet over medium heat. Add the cashews and toast them for about 3 to 4 minutes, stirring frequently until they turn golden brown and fragrant. Once toasted, transfer them to a plate to cool.

In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, freshly grated ginger, and a pinch of red pepper flakes until everything is well-blended and the sugar dissolves completely.

Julienne the carrots and thinly slice the bell peppers. Chop the green onions and cilantro. Set all the veggies aside in a large mixing bowl.

In the large bowl with your prepared vegetables, gently toss the carrots, bell peppers, green onion, and cilantro together until well mixed.

Pour the freshly made dressing over the salad mixture. Toss everything gently again to ensure all ingredients are coated in the dressing. Let the salad sit for about 20 minutes at room temperature.

Sprinkle the toasted cashews on top of the salad just before serving.