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In a mixing bowl, combine shredded purple cabbage, diced Persian cucumbers, red bell pepper, scallions, shallot, avocado, and fresh cilantro. Set aside.
In a food processor or high-speed blender, combine the cashews, olive oil, rice vinegar, soy sauce, nutritional yeast, ginger, garlic, chili, lime juice, cilantro, red pepper flakes, and salt. Blend until smooth and creamy. If the dressing is too thick, add water 1 tablespoon at a time until you reach your desired consistency.
Taste the dressing and adjust as needed. Add more lime juice for acidity, more salt to enhance the flavors, or extra cashews to mellow the spice. Want it spicier? Toss in more red pepper flakes!
Pour the spicy cashew dressing over the salad base and toss until everything is well coated. Top with white sesame seeds for extra texture and flavor.