Directions

1. 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.

2. Add cabbage, fennel and green onion to the mixing bowl. Chop for 8 seconds / speed 5. Scrape down the sides.

3. Add the cucumber. Chop again for 5 seconds / speed 5. Transfer prepared salad to a large serving dish.

4. 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.

5. 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.

6. Enjoy your meal!