Blend all dressing ingredients except the herbs in a food processor or blender. Add the herbs and pulse briefly until the dressing contains small green herb pieces rather than a fully blended puree. Add salt, adjust the seasoning to taste, and set aside.

Finely chop the salad ingredients. Briefly process the cashews, edamame, and carrots in a food processor as needed to create a chopped texture while keeping the ingredients distinct.

Warm a small amount of oil in a large skillet over medium-low heat. Add the minced garlic and serrano pepper and stir-fry for 1 minute, or until fragrant, taking care not to brown the garlic.

Add the shrimp, season with a little salt, and raise the heat slightly. Cook for a few minutes until the shrimp is no longer translucent. Remove from the pan, allow it to cool enough to handle, and roughly chop.

Combine the chopped vegetables, chopped shrimp, greens, and dressing. Toss until evenly coated.

Top with wonton strips if using.

For crispy wonton strips, heat oil in a heavy-duty frying pan over medium-low heat, about 1 1/2 inches deep. Cut fresh wonton wrappers into strips. When the oil is hot, fry the strips, gently turning every 30 seconds to 1 minute, until very light golden brown. Remove with tongs or a slotted spoon, drain on paper towels, and sprinkle with salt.