Tip: You can use nutritional yeast instead of parmesan cheese. However, I prefer not to use nutritional yeast because I’ve experienced some of the unpleasant side effects after consuming it.
Ingredients:
On a cutting board slice cabbage into thinly sliced ribbons, and then cut the ribbons into 1/2 inch pieces. Next, julienne cucumbers and transfer cabbage and cucumbers to a bowl with 2 teaspoons of salt.
Toss cabbage and cucumber together for a few seconds. Allow this to rest for 5-10 minutes so the excess water can seep out.
Slice green onion on the bias, set aside.
To a blender, combine lemon juice, a shallot, basil, spinach, olive oil, cashews, parmesan cheese (or nutritional yeast), salt, vinegar and more chives, if desired.
Blend dressing ingredients together until smooth for 2-3 minutes.
After 10 minutes, pour out excess water from the bowl with the cabbage and cucumbers.
Pour dressing over cabbage and cucumbers. Add sliced green onions. Toss salad in dressing until everything is fully coated in dressing.
Serve with tortilla chips, pita chips, or serve as is, enjoy!
