1. Chop the butternut squash into quarters and then chop each quarter into two pieces. Put each piece through the spiralizer in turn (or grate it). If you are spiralizing, you will find the quarters from the bulbous end can be quite fiddly, and you will be left with a variety of remnants in odd shapes and sizes. No waste here – save them for your next juicing session! Put the spiralized squash into a large bowl.
2. Chop the carrot and courgette into manageable chunks (about 3 inches or so long) and put these pieces through the spiralizer (or grate them). Add the spiralized carrot and courgette to the squash.
3. Chop the red pepper into long thin slices and add to the vegetable mixture.
4. Chop the baby corn and spring onions (scallions) into small pieces and add to the bowl (along with the cashew nuts, if you want to use them).
5. Use both the leaves and the stalks of the coriander – chop it into medium sized pieces (it’s nice to still see some semblance of the leaves in the dish) and add this and the raisins to the vegetables.
6. To make the dressing, chop the coriander, peel and dice the ginger (if using) and put them, along with all of the remaining dressing ingredients into a mini blender. Blend, adding small amounts of water gradually, until you have a smooth consistency. If you don’t have a blender, use a jam jar – put all of the ingredients (chopped really finely) in it, add a little water, close the lid tight, and with your hand over the lid, shake really well to combine to a dressing consistency – adding more water gradually if needed.
7. Pour the dressing over the vegetable mixture and mix well, distributing the different vegetables as well as coating everything in the dressing.