Line a large baking sheet with parchment paper.

In a small saucepan, whisk the sugar and water together, then bring to a boil over medium-high heat. Continue boiling until a deep amber caramel color forms. This will happen rather suddenly, in about 6-10 minutes, depending on your heat level, so pay attention and do not burn the sugar water.

Remove the pan from the heat, quickly stir in the salt and pepper, then the cashews.

Rapidly spread the cashews out onto the prepared parchment in a single layer.

Let stand to cool, at least 20 minutes. Break into pieces and chop into bite-sized pieces.

In a medium bowl, whisk the lemon juice, soy sauce, honey, rice vinegar, tahini, ginger, and ½ teaspoon chili-garlic sauce together. Gradually add the oil while whisking continuously. Taste and add the remaining ½ teaspoon chili-garlic sauce if you prefer a spicier dressing.

Remove the outer leaves of the cabbage, halve the head, and shred the crosswise into fine strips crosswise. Finely shred or julienne the carrots. Thinly slice the snap/snow peas on a diagonal. Roughly chop the cilantro leaves. Toss everything together in a large bowl.

Dress the salad within 15 minutes of planning to serve it. Drizzle with about ¾ of the dressing, add the cashews, then toss. If desired, add the remaining dressing and additional cilantro.

Serve, with more chili-garlic sauce on the side.

It's best to dress the salad only just before serving it. Thus, keep the dressing, cashews, and salad in three separate containers if making it ahead.