Kat Can Cook

0 Halve the cabbage, cut out the core, and chop into 1 or 2 inch pieces.  (Mine are usually about 1 1/2 inches for the perfect bite size.) Place the cut cabbage into a  large bowl.
1 Season generously with salt and use your hands to mix it in, leaving the cabbage to rest while you toast the the nuts and seeds and make the dressing. 
2 Heat a medium sized shallow pan over medium heat and add the seeds and cashews.  Cook, tossing halfway through for about 5 minutes or until golden brown and fragrant.  Keep an eye on them so they don't burn! Remove from the heat.
3 Make the dressing by combining the listed ingredients in a small blender and blend until smooth.
5 Add the green onions to the bowl of cabbage, which should feel a bit softer to the touch.
6 Add the toasted seeds and nuts and pour the dressing over the salad.  Toss well to combine and serve!