Heat a skillet over medium heat.
Add the cashews to the skillet and toast stirring for 2-3 minutes until they are golden brown and fragrant.
Remove from heat and let the cashews cool, then chop roughly into smaller pieces.
Quarter the cabbage. Remove the core and thinly slice each quarter crosswise.
Combine cabbage, bell pepper, carrot, onion, green onions, and cashews in a large mixing bowl.
Whisk together all the ingredients for the dressing.
Pour over the vegetables and mix together well until everything is coated in the dressing. Make sure to squeeze the cabbage a bit to wilt while mixing.
Taste and add salt, if needed.
Sprinkle with sesame seeds right before serving.