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Red Cabbage & Candied Cashew Slaw

September 5, 2012 by Alex McLeavy

Gluten free

Scrumptious organic slaw

 

organic cabbage 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.

 

organic cabbage slaw

 

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

 

Method

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.

Filed Under: Recipes, Salads Tagged With: Gluten free, organic salads

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