Asian Vegetable Salad with Cashews

Finely chop the napa cabbage (250 g), red cabbage (80 g), bell pepper (100 g), carrot (50 g), and red onion (40 g). Cut the spinach (50 g) into strips, chop the cilantro (20 g), and roughly chop the cashews (20 g) with a knife.

Mix the sesame oil (15 g), sugar-free soy sauce (12 g), and garlic (6 g), grated into a paste. Combine the vegetables and herbs, drizzle with the dressing, mix, and let sit for 5 minutes to soften the cabbage slightly. Before serving, sprinkle with cashews.