Wash and dry the fresh vegetables. Chop the cabbage into bite-sized pieces and slice the green onions thinly. Combine all vegetables in a mixing bowl.

Fill a small pot with water and bring to a rolling boil. Add shelled edamame and cook for 3-5 minutes until tender. Drain and rinse under cold water.

In a jar or bowl, combine sesame oil, rice vinegar, sugar, and Greek yogurt/mayo. Mix until emulsified.

Add chow mein noodles and roasted cashews to the large bowl with veggies. Toss gently to combine.

Pour the dressing over the salad and toss until evenly coated.

Serve immediately to maintain crunchy textures.