In a medium bowl or jar, combine the cashew butter, sesame oil, lime juice, lime zest, and a splash of water. Whisk or shake until creamy and well blended. Set aside.

In a large mixing bowl, add the edamame, sliced almonds, red cabbage, shredded romaine, cucumbers, basil, and cilantro. Mix gently and season with salt and pepper.

Drizzle half of the dressing over the salad and toss gently so every bite is coated. Taste and add more dressing if desired.

Serve immediately for the best texture and flavor, or layer the salad components in a container if prepping ahead.