Pickled red onion cucumber slaw with basil ranch dressing

Ingredients pickled red onions 1/2 cup apple cider vinegar 1 tablespoon agave syrup 1 teaspoon salt 3 to 4 allspice berries 2 red onion, halved cone #4  basil ranch dressing 1/2 cup raw cashews (if not using a high-speed blender, soak them in warm water for 1 to 2 hours prior) 5 tablespoons water 2 tablespoons fresh lemon juice 2 tablespoons apple cider vinegar 1 teaspoon agave syrup 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon dried dill 1/4 teaspoon celery seed 1/2 cup tightly packed fresh basil  salad ½ head cabbage or greens cone #4  4- 5 cucumbers cone #3 nuts or seeds, raisins or currants  Instructions pickled red onions In a 12-ounce jar, stir together to apple cider vinegar, agave syrup, and salt. Add the allspice berries. Stuff in the sliced red onion and press down until all is submerged. If there's not enough liquid, cover with more apple cider vinegar. Seal the jar and if you added more vinegar, shake to incorporate. Refrigerate for at least 3 to 4 hours, if not over night. This will keep for at least a month, if not longer. basil ranch dressing Combine the cashews, water, lemon juice, apple cider vinegar, agave syrup, salt, garlic powder, onion powder, dill, and celery seeds in a blender or food processor and blend/process until completely smooth. Add in the basil and process until fully incorporated. Transfer to an airtight container and chill until ready to use. This can be made a day in advance and it's best if used in 2 to 3 days. Combine the cabbage,greens and cucumbers . Drizzle dressing generously over the top. Add a generous "forkful" of pickled red onions and sprinkle with nuts or seeds.