Chopped Salad with Coconut Green Curry Dressing

for the chopped salad:

• 12 oz. edamame cooked according to package instructions and drained, frozen, shelled
• 1 c. red cabbage thinly sliced then roughly chopped
• 3 c. Napa cabbage chopped
• 3 c. romaine lettuce chopped
• 1 red bell pepper seeded, thinly sliced and then cut into 1" lengths
• 1 yellow bell pepper seeded, thinly sliced and then cut into 1" lengths
• 1.5 c. carrot shredded
• 4 green onions thinly sliced
• 1 c. cilantro remove thicker pieces of stem, chopped
• ¼ c. mint leaves chopped
• ½ to ¾ c. cashews whole, salted
• black sesame seeds for garnish

for the coconut green curry dressing (makes about 1-1/2 cups of dressing):

• ½ c. regular not lite coconut milk
• 6 T. green curry paste
• 4 T. rice vinegar
• 3 T. canola oil
• 1 T. sesame oil
• 1 T. honey
• 1 tsp. fish sauce
• lime zest from 1 large lime