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Add the cabbage, apples, cashews, ½ cup raisins, cilantro, and salt into a large bowl and mix well.
Boil the remaining ½ cup of raisins with the apple cider vinegar and apple juice. After they have come to a boil, transfer them to a high-powered food processor and blend, stopping to scrape down the sides as necessary, until well mixed.
Add in the curry and salt, and process. A little bit of chunkiness from the raisins is fine.
While the food processor is running, stream in the olive oil, scraping down the sides if necessary.
Pour the dressing over the salad and mix well. Serve immediately or chill, covered, until ready to serve.