How to Make It
In a skillet, toast the nutritional yeast over moderate heat, stirring frequently, until fragrant and lightly browned, about 5 minutes. Scrape the yeast into a blender. Add the garlic, cider vinegar, lemon juice and water and blend until combined. With the machine on, add the oils in a slow, steady stream. Season with salt.
In a bowl, toss the cabbage and kale. Add the yeast dressing and toss. Season the salad with salt and serve.