Heat a dry skillet over medium heat, then add the cashews. Toast them for 3-4 minutes, shaking the pan occasionally, until golden and fragrant. Transfer to a plate to cool slightly.
While the cashews cool, wash and finely chop the bell peppers into small, bite-sized pieces. Chop the herbs finely as well.
In a small bowl, whisk together olive oil, honey, rice vinegar, a pinch of salt, and black pepper until the dressing is smooth and slightly frothy.
Place the chopped vegetables and toasted cashews into a large mixing bowl.
Pour the dressing over the mixture and gently toss everything together, making sure the nuts and vegetables are evenly coated.
Gently fold in the chopped herbs, then taste and adjust seasoning with additional salt or vinegar if needed.
Serve immediately to enjoy the fresh crunch, or let sit for 10 minutes to allow flavors to meld while maintaining crispness.