Finely chop/dice the cabbage, cucumber, half of the spring onion (reserving the greener half for the dressing) and iceberg lettuce. Add to a large mixing bowl.
To a blender, adding the liquids first, combine the lemon juice, extra-virgin olive oil, rice vinegar, basil, spinach, cashews, nutritional yeast and greener end of the spring onion. Season generously with salt and blend until smooth.
Pour the dressing into the large salad and toss to evenly coat all of the ingredients. Serve & enjoy immediately either on it’s own or with tortilla chips to dip!