Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Peel the outside leaves of the cabbage if wilted and cut the cabbage in half. Remove the core of the cabbage with your knife, and cut the cabbage into quarters. Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice6 cups of cabbage and save the rest for another use.

Cut the ends off of the cucumber, and cut it into finger sized pieces. Cut the cucumber into a Food cut into small blocks or squares. Make sure they are all roughly the same size!dice about 1 centimetre.

Thinly mince the chives.

Thinly slice the green parts of the green onion on a bias.

Cut the lemons in half, and squeeze out as much juice as possible, strain out the seeds.

Remove the skin from the garlic and finely chop.

Cut the shallot in half lengthwise and remove the papery skin. Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the shallot.

Remove the basil leaves from the stem, and place in the blender with the spinach.

Into the blender, measure the sunflower seeds, nutritional yeast, olive oil, and rice vinegar. Add the lemon juice, garlic, and shallots.

Blend the dressing ingredients until smooth and creamy. Add salt to taste.

Mix together the cabbage, cucumber, chives and green onion in a bowl. Toss with dressing and serve.