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!
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
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.