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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Finely dice the white cabbage and cucumber and finely chop the spring onions.
Blend baby spinach, fresh basil, garlic, avocado, shallot, lemon juice, cashews, Parmesan cheese, olive oil, salt, and pepper until smooth.
Add the dressing to the chopped salad ingredients and mix well.
Serve with something crunchy, such as sourdough crispbreads.
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For a nut-free version, substitute cashews with sunflower seeds.
Can I use a different type of cabbage?
Yes, you can use green cabbage if white cabbage is not available.
Is there a substitute for Parmesan cheese?
Nutritional yeast can be used as a substitute for a dairy-free option.
How long can I store the salad?
The salad is best consumed fresh but can be stored in the refrigerator for up to 2 days.
Can I make the dressing in advance?
Yes, the dressing can be made a day in advance and stored in the refrigerator.
What can I serve with this salad?
Serve with sourdough crispbreads or any crunchy bread of your choice.
