Prepare the Miso vinaigrette by combining the rice vinegar, red miso paste, canola oil, sesame oil, soy sauce, Sriracha, lime juice, honey, garlic, and ginger in a medium bowl. Whisk well to combine, adding water, 1 tablespoon at a time, to dilute if the vinaigrette is too thick. Season to taste with additional miso paste or soy sauce for salt, honey for sweetness, and rice vinegar for tang.
Add the chopped cabbage, cilantro, mint, green onion, and basil to a large salad bowl and toss to combine. Add the chopped celery, carrots, red onion, radish, and edamame. Gently toss again just until combined.
Finish the salad by sprinkling with the roasted cashews and sesame seeds and topping with fresh avocado. Drizzle with the desired amount of Miso vinaigrette.
Leftovers- cabbage salad leftovers are fantastic as long as you store the avocado and leftover vinaigrette in separate containers. If you have an especially large amount of leftover salad, toss it in a clean ziplock bag and store it in the refrigerator for up to 3-4 days.Tools recommended for this recipe include a Mandoline and Julienne Peeler.