For dressing, puree all dressing ingredients in a food processor or high- speed blender until smooth. Add salt and pepper to taste. Set aside.
Cook edamame by boiling for 3 to 5 minutes in a pot of boiling water. Drain and allow it to cool.
Slice the kale, carrots, peppers, cilantro leaves and green onions into shreds or thin strips.
Add cooked edamame and cashews to the vegetables.
Toss the kale, carrots, peppers, cilantro, green onions, edamame and cashews together until well combined.
Drizzle with the dressing, toss gently several times and serve.