Place a dry skillet over medium heat. Add raw cashews and toast, stirring frequently, for about 3-5 minutes until golden and fragrant. Remove from heat and let cool slightly, then coarsely chop.
In a large mixing bowl, whisk together lemon juice, honey, olive oil, and a pinch of salt until well combined—this forms your tangy dressing.
Thinly slice the bell peppers, carrots, and red onion. Add the sliced vegetables to the bowl with the dressing and toss gently to coat each piece evenly.
Add the toasted, chopped cashews to the salad. Gently fold them in to distribute the crunch without breaking the nuts apart.
Taste the salad and adjust seasoning with more salt or lemon juice if desired. Let the salad rest in the fridge for at least 30 minutes to allow flavors to meld and the cashews to settle into the vegetables.
Serve the salad chilled on a platter, topped with extra toasted cashews if you like an extra crunch, and enjoy the fresh, textured bites.