Hey guess what? I went on holiday to a magical land called Bath. I climbed some trees, ate some fudge, saw a life sized sculpture of a minotaur (horrible), met a herd of unfriendly sheep, went to Jane Austin’s house, snuck into some well old churches and dressed like a Victorian milk maid. So, pretty standard holiday really but I’m sorry if you feel neglected my dears, I’m back now so you can dry those weeping eyes… Sorry for my use of the word ‘weeping’ it was unnecessary. Please click here for your apology present that has nothing whatsoever to do with anything.
Anyway, lets move swiftly on to the all mighty SLAW! Over the past few months, I’ve indulged in my fair share of coleslaw, but now barbecue season is over my friends and I’ve been left a little traumatised. Coleslaw is certainly something I enjoy eating but not watching other people eat. Perhaps I’ve just seen one too many grannies with coleslaw gathered in the corners of their crinkly mouths, but I crave something a little fresher and less mayonnaisey. So, lucky for us I came up with this recipe. It’s a nod to the humble coleslaw but the toasted cashews and ginger give it a warmer and slightly more Autumnal feel than the wet sloppy white stuff. Enjoy!
Cashew Rainbow Slaw
Serves 4 / takes 20 minutes / Vegan
Half small red cabbage or 3rd of a large
1 red pepper diced
Bunch of fresh coriander
200g toasted cashew nuts
Small clove of crushed garlic
1 tbs cider vinegar
1tbs sesame oil
1tsp dijon mustard
Juice of 1 lime
Knob of fresh ginger
Half tsp chilli flakes
Half tsp salt
1. Spray a frying pan with oil and pop on a medium to high heat. Once hot, add your cashews and toast them for a few minutes until they’re golden and little scorched. Watch them or they’ll burn, keep them moving in the pan all the time. You’ll know when they’re done because they’ll smell glorious.
2. Right, so that’s the hard bit done. Now thinly slice your cabbage, dice the pepper, grate the carrot and chop the coriander. Pop them all in a bowl with the cooled cashews and give it a good stir.
3. Zest the ginger, crush the small garlic clove and grab a small bowl to make the dressing. Simply mix together the sesame oil, cider vinegar, honey, dijon mustard, lime juice, chilli flakes, crushed garlic fresh ginger and salt until combined.
4. Add the dressing to the vegetables and mix well. DONE!
If you’ve had a go at making my slaw or any of my other recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org