Lighter Asian Noodle Salad

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1/4 cup olive oil

1/4 cup low-sodium soy sauce 

2 tablespoons minced fresh ginger (from about a 2-inch piece) 

2 tablespoons honey 

1 tablespoon sesame oil 

2 cloves garlic, minced 

Juice of 1 lime 

1 red chile, thinly sliced 

1 cup cashew halves 

2 cups grated carrots (from about 3 medium carrots) 

1/2 cup coarsely chopped fresh mint, plus whole leaves, for garnish 

1/2 cup coarsely chopped fresh basil, plus whole leaves, for garnish 

2 zucchini, spiraled thin

2 Persian cucumbers, halved and thinly sliced 

2 yellow bell peppers, thinly sliced 

1/2 small red cabbage, thinly sliced