Coleslaw
You’ll love our version of coleslaw, featuring red cabbage, toasted raw cashews and apple (either green or red).
Coleslaw
Adapted from "Fast Food, Good Food" by Dr. Andrew Weil
Servings 6
Equipment
- Chef's knife & cutting board
Ingredients
- 2 C Red cabbage thinly sliced
- 2 C Green cabbage thinly sliced
- 1-2 Carrots julienne sliced
- 1 Green apple short matchstick sliced
- ¼ C Fresh cilantro chopped
- ¼-½ C Raw cashews – toasted *see "toasted nuts" tip
Dressing
- 2 T Lime juice
- 1½ t Ginger grated
- 1 T Rice vinegar
- 1 T Maple syrup
- ½ t Sea salt
- ½ t Curry powder
- ⅓ C Extra virgin olive oil
Instructions
- Mix salad ingredients, except cashews, in bowl
- Mix salad dressing and pour over salad mix
- Serve topped with toasted cashews
Notes
To toast the cashews you can either heat them in a dry skillet, stirring frequently, until lightly browned or broil them in an oven. Be careful not to burn them!
