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The viral chopped salad of crunchy cabbage and cucumber in a creamy blended green herb dressing. Fresh, garlicky and light.
Finely chop the 400 g cabbage and the cucumber into small even pieces and put them in a large bowl with the sliced spring onion.
Blend the basil, parsley, chives, 6 g garlic, the juice of the lemon, 60 ml olive oil, 15 ml rice vinegar, the 40 g cashews, 15 g nutritional yeast and 4 g salt with a splash of water until smooth and creamy.
Pour the dressing over the vegetables and toss until everything is well coated. Serve straight away while crunchy.
