A super refreshing salad that is perfect on its own or served on the side. Moreover, it is vegan and paleo.
Ingredients
9 OZ / 250 G white cabbage
7 OZ / 200 G fennel
1 EA cucumber
0.5 OZ / 25 G green onion
0.5 OZ / 20 G basil
1 OZ / 20 G parsley
0.5 OZ / 15 G chives
2 OZ / 50 G baby spinach
0.5 OZ / 10 G sherry vinegar
2 OZ / 50 G cashew nuts
3.5 OZ / 100 G water
1 OZ / 25 G olive oil
1 PINCH salt
1 PINCH pepper
0.5 EA zest and juice lemon
Directions
Cut cabbage into 2.5cm (1-inch) pieces. Cut fennel into 2.5cm (1-inch) pieces. Cut green onions into 5cm (2-inch) pieces. Halve the cucumber and remove the seeds. Chop in 5cm (2-inch) pieces.
Add cabbage, fennel and green onion to the mixing bowl. Chop for 8 seconds / speed 5. Scrape down the sides.
Add the cucumber. Chop again for 5 seconds / speed 5. Transfer prepared salad to a large serving dish.
Add the basil, parsley, chives, spinach, sherry vinegar, cashews, water, olive oil, salt and the zest and juice of a lemon. Puree the mix for 45 seconds / speed 10.
Add the amount of dressing to the mixing bowl as desired and toss well serving immediately. Any dressing left can be stored in the fridge for 2 days.
