In a blender, combine high-quality extra virgin olive oil, white wine vinegar, fresh lime juice, raw honey, minced garlic, chopped serrano pepper, and fresh herbs. Blend until smooth (1-2 minutes). Refrigerate for at least 15 minutes.

Heat a skillet over medium-high heat and add a splash of olive oil. Sauté minced garlic and remaining serrano pepper for 1 minute. Add raw shrimp and sprinkle with sea salt. Cook for 2-3 minutes until shrimp turn opaque. Chop into bite-sized pieces.

In a large bowl, combine shredded cabbage, baby spinach, grated carrots, and edamame. Toss to create a colorful base.

Fold chopped shrimp and cashews into the vegetable mixture. Drizzle chilled dressing over the salad and gently toss.

Cover the bowl and let the salad chill in the refrigerator for 15 minutes.

Gently toss the salad before serving in bowls or on a platter. Garnish with sesame seeds if desired.