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CLEAN the vegetables first, then slice them into strips. Roughly chop up cashew nuts. You can use the chef's knife for this, but it's easier if you use a mandoline. FINELY chop the spring onion and place it in the big bowl.
MIX in a squeeze of honey along with 50 ml red wine vinegar. Give it a good stir, make sure the salad is properly coated. ADD chopped cashew nuts and season with salt and pepper. Enjoy!