Scrumptious organic slaw
Brightly coloured with crisp slivers of fresh vegetables and a zesty lime juice dressing, this Asian-inspired coleslaw has the sweet-salty-spicy-sour balance down pat. Serve with rice and barbecued fish or tempeh for a perfect early-spring sunshining lunch.
Ingredients (serves 4 as a side)
1 lime, zested & juiced
2 tsp fish sauce (substitute soy if vegetarian)
2 Tbsp toasted sesame oil
1 small clove garlic, minced
½ cup raw cashews
2 tsp butter
1 tsp coconut sugar
½ tsp red pepper flakes
¼ tsp sea salt
½ red cabbage, finely shredded with a sharp knife
1 large carrot, julienned
½ cup coriander leaves
½ cup mint leaves
1. Combine lime juice, zest, fish sauce, sesame oil and garlic in a small jar: shake vigorously to combine and set aside.
2. Toast cashews over a medium heat in a saucepan, stirring constantly until golden. Working quickly, add the butter and swirl to coat the cashews. Remove from the heat and sprinkle over sugar, red pepper flakes and salt: keep stirring until everything is stuck to the nuts. Transfer to a plate and allow to cool then coarsely chop.
3. Combine cabbage, carrot and most of the herbs in a wide bowl. Toss with dressing and most of the nuts then transfer to a platter or plates and top with the reserved herbs and nuts.