Ingredients

• 1 small head green cabbage (approximately 6 to 8 cups)
• 1 large English cucumber
• 1/4 cup fresh chives
• 1 bunch green onions or scallions (approximately 6 to 8)

• 1 cup fresh basil leaves
• 1 cup fresh spinach
• 2 cloves fresh garlic
• 1 small shallot
• 2 lemons, juiced
• 1/4 cup olive oil
• 1/4 cup nuts of your choice (we used unsalted cashews)
• 1/3 cup nutritional yeast (we used Bob’s Red Mills)
• 1 teaspoon salt
• 2 Tablespoons rice vinegar
• A few additional chives (optional)

Instructions

1. Rinse all vegetables thoroughly. Finely chop the cabbage, cucumber, chives, and green onions to your preferred size. For a more textured salad, aim for very small, confetti-like pieces. Transfer everything into a large mixing bowl.
2. In a blender or food processor, combine the lemon juice, olive oil, and rice vinegar. Add the remaining dressing ingredients.
3. Blend until the mixture becomes smooth and thick but still easy to pour.
4. Pour the dressing over the chopped vegetables.
5. Toss everything together until evenly coated, then serve and enjoy.

• Storage: Keep leftovers in an airtight container in the refrigerator for up to one week. For best freshness, store the dressing separately and combine just before serving.