I was shocked and stunned when I tried this.  I’d been wanting to eat more fennel but couldn’t find a way to introduce it until I found this recipe in Planet Raw’s “uncook book”.

For the Salad

Cut into bite sized pieces 1 fennel bulb and 1/2 a capsicum.

Then add a handful of torn mint leaves and rosemary leaves.

For the Dressing

Blend together the following:

1. *1 cup of cashews
   

2. *1/4 cup of lemon juice
   

3. *1/8 cup of nama shoyu
   

4. *1 garlic clove
   

Then take 1/2 cup of this mix and blend it with the following 

1. *1 cup of water
   

2. *3 tbs balsamic or red wine vinegar
   

3. *the juice of 1 lemon
   

4. *1/4 cup of olive oil
   

This will give you enough for a very large salad or several smaller ones. Just keep the dressing in the fridge and you’ll have enough for the week!