In a blender, combine baby spinach, basil leaves, minced shallot, and garlic. Add soaked cashews, grated Parmesan, salt, and pepper. Pour in olive oil, vinegar, and lemon juice. Blend until smooth, about 1-2 minutes.

Rinse and dry the kale, remove stems, and chop into bite-sized pieces. Slice napa cabbage and red cabbage into thin strips. Combine in a large mixing bowl.

Drizzle the Green Goddess dressing over the greens and toss gently with tongs until evenly coated.

Slice red onion, cucumber, and sweet peppers, then layer these on the salad. Dice avocado and add on top. Serve immediately with extra dressing on the side.