Poppy is currently eating this for her dinner. She does have it on top of sweet potato but all she is interested in is the coleslaw! I don’t blame her, it is tasty stuff. Like most of my recipes you can adapt it according to your personal preferences. I usually add shredded kale but we had run out today. You can add more cashew nuts to the dressing if you want it to be thicker, the more you add the thicker it will be, but you don’t need them at all if you prefer, you could try adding tahini for a bit of thickness or nothing if you prefer a very runny dressing, the flavour will still be there. We eat this with salads, in wraps, sandwiches, on top of a burger, in a buffet, alongside a chilli…a delicious way to add some veggies to your meal.
2 grated carrots
1/2 grated cabbage
4 spring onions, chopped
Large handful kale, processed in blender to shred (optional)
For the dressing:
1/2 cup cold pressed olive oil
2 tablespoons apple cider vinegar
1/4 cup water (you can add more if it is too thick)
1/2 cup cashews, ideally soaked for 4 hours (or more)
2 cloves garlic
1 tablespoon maple syrup
Squeeze of lemon juice
Pinch of salt
Simply blend all of the dressing ingredients and add the the carrot and cabbage mixture. Taste and add more vinegar, maple syrup, garlic or salt according to your personal taste. This recipe will serve about 4.