Rainbow Slaw with Lemon Cashew Dressing


This is another recipe that is all about the dressing!  I used cashew butter to create a creamy vinaigrette with fresh ginger and lemon.  You can use whatever raw veg you have in the fridge but the main thing is having a good grater and you’ll whip it up in less than ten minutes.  I used to think slaw was rubbish but this is damn good!



Seves 2


1/4 white cabbage, thinly sliced

1/4 red cabbage, thinly sliced

1 carrot, grated

2 beetroot, grated

3 radishes, thinly sliced

1 green apple, grated

Handful cashews, roughly chopped

For the dressing

4 tbsp sunflower oil

2 tbsp toasted sesame oil

3 tbsp cider vinegar/white wine vinegar

3 tbsp soya sauce

1.5 tbsp freshly grated ginger

1 tsp maple syrup

zest of 1 lemon, 4 tbsp juice

1/2 tsp grated garlic

2 tbsp cashew nut butter

black pepper

Add all the ingredients for the dressing together in a small bowl and whisk until combined.  Taste to check the seasoning adding in more pepper or even some extra salt.

Add all the chopped veg into a bowl and toss together with dressing.

Nina Parker