Rainbow Slaw with Spiced Pecans

Ingredients

• 1/2 (12 oz) small head purple cabbage , grated to yield about 2 cups
• 1 teaspoon rice bran oil
• 3 cups baby spinach leaves, finely sliced
• 3 scallions, thinly sliced on the diagonal
• 1/2 Asian pear, diced small
• 1 tablespoon rice bran oil
• 1 1/4 cup pecans
• 1/2 tablespoon ground cumin
• 1/8 teaspoon cayenne pepper, or to taste
• 2 teaspoons coconut sugar or natural cane sugar
• 1/4 cup cashews, soaked overnight, rinsed and drained
• 1 1/2 tablespoon rice bran oil
• 1 teaspoon honey
• 2 teaspoons fresh lime juice
• 1 tablespoon water