Ingredients:

  • 1 small head Green Cabbage (approx. 600g), finely diced
  • 3 Persian Cucumbers (approx. 300g), diced small
  • 1 bunch Green Onions (whites and greens), thinly sliced
  • 1/4 cup Fresh Chives (approx. 15g), minced
  • 1 large Ripe Avocado, pitted and peeled
  • 2 cups Fresh Baby Spinach (approx. 60g), packed
  • 1 cup Fresh Basil Leaves (approx. 30g), packed
  • 2 cloves Garlic, peeled
  • 1 small Shallot, peeled
  • Juice of 2 large Lemons (approx. 60ml)
  • 1/4 cup Extra Virgin Olive Oil (approx. 60ml)
  • 2 tbsp Rice Vinegar (approx. 30ml)
  • 1/3 cup Raw Cashews (approx. 50g)
  • 2 tbsp Nutritional Yeast (approx. 10g)
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper

Instructions:

  1. Place the 50g of cashews, 60ml of olive oil, 60ml of lemon juice, 30ml of rice vinegar, garlic, shallot, and nutritional yeast into the blender. Add the spinach, basil, salt, and pepper. Process on high until the mixture is bright green and completely silky. Note: If it's too thick to move, add a tablespoon of water, but keep it tight so it clings to the cabbage.
  2. Remove the outer leaves of the 600g cabbage and dice it into pieces no larger than a pea. Do the same with the 300g of Persian cucumbers. Note: Consistency in size ensures every bite has the same ratio of crunch to dressing.
  3. Thinly slice the entire bunch of green onions and mince the 15g of fresh chives. These add a sharp, peppery bite that cuts through the rich avocado.
  4. Pit and peel the large avocado. You can either dice it into the salad for chunks of creaminess or blend it directly into the dressing for a more uniform, thick coating. I prefer blending it for maximum goddess vibes.
  5. Transfer all the diced vegetables and herbs into a massive mixing bowl. Pour the dressing over the top.
  6. Use two large spoons to fold the dressing into the vegetables. Mix for at least 2 minutes until every tiny bit of cabbage is shimmering and green.
  7. Taste a spoonful. If it feels flat, add a tiny pinch more sea salt or a squeeze of lemon. The acid should make your mouth water.
  8. Let the salad sit for 5 minutes before serving. This allows the salt to slightly soften the cabbage just enough to make it pleasant to chew while retaining its shatter quality.