In a small bowl, whisk together the cashew butter, soy sauce, rice vinegar, sesame oil, lime juice, ginger and garlic for the salad dressing. Add water, a little at a time, and continue whisking until desired consistency is reached.
In a large bowl, combine the arugula, zucchini noodles, bell pepper, cabbage, carrots, cashews and cilantro. Drizzle with dressing and toss to coast. Sprinkle with sesame seeds and serve immediately.
If you don’t have a spiralizer, you can julienne or shave into ribbons.
The salad and dressing can be prepped in advance. Store the dressing in a separate container and drizzle over salad just prior to serving.