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Begin by preparing the cashews. Heat a large skillet over medium heat. Add the cashews and toast for 2 minutes, stirring periodically. Add the chili crunch and honey to the cashews and toss. Cook for an additional 2 minutes or until the cashews begin to brown.
Transfer the cashews to a plate and season with salt. Put them in the refrigerator or freezer to cool.
Next, place all the dressing ingredients into a bowl and whisk. The dressing will feel thick at first, but continue to whisk and it will thin out. If the dressing is still thick (this is determined by how oily the cashew butter is), add 1 teaspoon of water until it reaches the desired consistency. Set aside.
Add the quinoa, edamame, carrots, cucumbers, peas, red onion, cilantro, mint, and green onion to a bowl and toss. Season with salt and toss again.
Dress the salad and toss until coated. Add the cashews and toss again. Enjoy immediately or refrigerate.