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!