This colorful salad pairs Savoy and red cabbage, tender herbs, and crunchy cashews with a creamy lemon-ginger dressing.

Ingredients

• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 2 tablespoons avocado oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons tamari
• 2 teaspoons minced peeled fresh ginger, plus more to taste
• 1 teaspoon honey
• 1/2 teaspoon garlic powder
• 6 cups shredded savoy cabbage (from 1 small [1 1/2-pound] cabbage)
• 3 cups shredded red cabbage (from 1 small [1 1/2-pound] cabbage)
• 1/2 cup chopped mango (from 1 [11-ounce] mango)
• 1/2 cup loosely packed fresh cilantro leaves, chopped, plus more for garnish
• 1/4 cup loosely packed fresh mint leaves, chopped, plus more for garnish
• kosher salt, to taste
• cracked black pepper, to taste
• 1 medium scallion, thinly sliced (about 2 tablespoons)
• 1 teaspoon fresh lime juice (from 1 lime)
• 1 medium (7-ounce) avocado, chopped (about 3/4 cup)
• 1/2 cup unsalted cashew halves
• pinch of crushed red pepper
• 1 teaspoon untoasted sesame seeds

Directions

1. Combine tahini, lemon juice, oil, vinegar, tamari, ginger, honey, and garlic powder in a lidded glass jar. Process with an immersion blender until evenly combined, about 30 seconds.
2. Toss together Savoy cabbage, red cabbage, mango, cilantro, and mint in a large bowl. Season with salt and black pepper to taste; toss to combine. Add scallion and creamy lemon-ginger dressing; toss until evenly coated. Arrange on a platter.
3. Drizzle lime juice over avocado; season with salt and black pepper to taste. Arrange avocado over cabbage mixture. Sprinkle with cashews, crushed red pepper, and sesame seeds. Garnish with additional cilantro and mint.