Cashew-Cilantro Pesto with Veggie Noodles

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, 1/2 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 1/4 cup cilantro.