Red cabbage and cashew coleslaw
July 17, 2017
: 2
: 20 min
: 20 min
: easy
I've never really been a fan of coleslaw with memories of sloppy, wet slaw drowning in an acrid tasting dressing which left the back of my throat burning. But this has changed my mind and I make a double batch everytime so as to have a few days worth of servings. TIP: sometimes red cabbage can be a bit hard, so I find that leaving the coleslaw for a few hours in the dressing seems to soften it a bit - but still leave it with a bit of bite. Serve with grilled meat/fish of your choice or just enjoy on its own!
Ingredients
- 200 g shredded red cabbage ( about a 1/4 of the whole cabbage)
- 1 sliced or grated carrot & broccoli
- 50 grams cashew nuts
- pomegranate seeds (half a pomegranate)
- sultanas - a few handfuls
- red onion - sliced
- flat leaf parsley
- 2 dcl organic turkish yogurt
- 1 TB maple syrup
- 1 TB dijon mustard
- splash of organic apple cider vinegar
Directions
- Step 1 Slice the cabbage & onion and grate the carrot. Mix the yogurt, maple syrup, mustard and apple cider vinegar and add to the cabbage – mix well. Throw in the sultanas, parsley and bash the pomegranate seeds over the top (view this video if you haven’t done this before). Season with himalayan pink salt and black pepper – leave for 2 hours to allow flavours to develop. Devour!