Nutrition per serving may change if servings are adjusted.
1 English cucumber, peeled (about 7 ounces)
1 daikon radish, peeled (about 12 ounces)
3 carrots (about 3½ ounces)
2 cups thinly sliced Savoy cabbage
½ teaspoon kosher salt
1 cup raw cashews
¾ cup snipped fresh cilantro, divided
3 green onions, chopped
½ cup lime juice
2 tablespoons agave nectar
1 fresh jalapeño pepper, seeded and finely chopped (about 1½ tablespoons; see Tip)
1 tablespoon tamari
2 teaspoons grated fresh ginger
2 teaspoons sesame oil
3 cloves garlic
Using a vegetable peeler, cut the cucumber, daikon radish, and carrots lengthwise into long julienne "noodles" or "ribbons." In a very large bowl, toss together the vegetable noodles, cabbage, and kosher salt. Set aside while preparing the pesto. Reserve any liquid that is released from the vegetables as they stand.
For pesto, in a food processor or blender combine cashews, ½ cup cilantro, the green onions, lime juice, agave nectar, chile pepper, tamari sauce, ginger, sesame oil, and garlic. Cover and blend or process until smooth. If necessary, add some of the liquid from the salted vegetables or a little water to thin mixture to a sauce consistency.
Toss the vegetable noodles with the pesto; sprinkle with the remaining ¼ cup cilantro.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.