Cut tempeh into bite-sized chunks, place in a bowl and mix with the red curry paste. Shred cabbage, peel and dice the avocado then drizzle it with 1 teaspoon apple cider to prevent it from going brown.

In a small frying pan, dry toast the cashews over medium-high heat for 2 minutes, tossing often. Finely chop the coriander and spring onion.

Mix the remaining apple cider vinegar, almond oil and sesame seeds together to make a dressing. Place all ingredients in a large bowl and mix together well. Allow the salad to sit in the fridge for 15 minutes before serving.