• Wash and pat dry the vegetables (a salad spinner comes in handy for the cabbage). While they dry, assemble the dressing.

Dressing

• Place everything but the oil and poppy seeds into the base of your blender or food processor. Turn blender on, increase speed to high, and puree until everything is blended.
• Lower the speed to low, and slowly drizzle in the olive oil to emulsify. Blend another 10 seconds.
• Add the poppy seeds and pulse 3-5 times. Refrigerate until use.

Salad

• Shred the cabbage(s). If using iceberg lettuce, roughly chop into bite-sized pieces. Place into a large bowl.
• Slice the cucumber into quarters lengthwise, chop into thin pieces. Add to bowl.
• Slice the red peppers into thin sticks, chop into quarters. Add to bowl.
• Peel the mango, carefully extract fruit from around pit, and chop. Add to bowl.
• If using, peel the beet and/or carrot, then grate using a box grater. Similarly, if using onion, peel and thinly slice. Add to bowl.
• Add cashews, feta, and poppy seed dressing to the bowl, then toss to combine (If using, beet will likely stain your salad purple). Serve immediately.
• This salad is best eaten within an hour of making it. If you'd like to make it ahead of time, assemble everything before the cashews, feta, and dressing. Add those three components just before serving. Once dressed this salad will keep, tightly covered, in the refrigerator for up to 24 hours but everything will be much softer as the dressing soaks in.