Set your oven to 350°F if toasting cashews and sesame seeds in the oven and spread them out on a baking tray, roasting for about 3 to 5 minutes until fragrant and lightly toasted.
Alternatively, warm a small skillet over medium heat and stir the cashews and sesame seeds frequently for about 3 minutes until they become toasted and aromatic.
Remove them from heat and place on a plate to cool fully before covering and storing at room temperature until needed.
In a large bowl, blend together the red and napa or green cabbages, cooked quinoa if using, shredded carrots, chopped fresh cilantro, and thinly sliced green onions, then cover and refrigerate the mixture until it's time to dress and serve.
Prepare the dressing by combining rice vinegar, maple syrup, soy sauce (or tamari), freshly grated ginger, and minced garlic in a bowl; slowly whisk in the extra virgin olive oil and sesame oil until everything is smoothly incorporated, then season with sea salt and black pepper to your taste.
Refrigerate the dressing until ready to use.
When serving, sprinkle the toasted cashews and sesame seeds onto the slaw, pour the sesame ginger dressing over, and gently toss everything together until evenly coated.
Store any dressed slaw in an airtight container for up to 24 hours, while the undressed slaw can be kept refrigerated for up to 5 days.
