FANCY COLESLAW SALAD

If I am being honest, coleslaw has never been my favourite salad, but this recipe is just so awesome I could eat it almost every day. The addition of the herbs and the spiced cashews brings it up to the next level and it tastes just divine. Truly recommended.

INGREDIENTS

2 medium carrots, peeled and cut into thin matchsticks
1 small fennel bulb, shredded 3mm thick
60ml lemon juice
1/4 small cabbage, purple or Savoy, shredded 3mm thick
1 small bunch of radishes, sliced thinly
1 medium red capsicum, thinly sliced
1 red chilli, thinly sliced

For the sauce
100g Greek yoghurt
40g mayonnaise
1 1/2 tsp Dijon mustard
1 1/2 tsp honey
1 Tbsp olive oil
30g parsley, chopped
20g dill, chopped
salt and white pepper

Spiced cashews
120g cashew nuts, roughly chopped
3/4 tsp ground turmeric
3/4 tsp ground cumin
1 1/2 tsp paprika
3/4 tsp caster sugar (I used brown sugar)

METHOD:
Preheat the oven to 160°C.
Put the cashew nuts in a small bowl along with the turmeric, cumin, paprika, sugar and a pinch of salt. Stir through 1 tablespoon of water so that the spices cling to the nuts. 

Spread out on a parchment lined baking tray and roast for about 10 minutes, until golden and crunchy. Take care they don't burn!

Remove and leave aside to cool.
Place the carrots, fennel and 2 tablespoons of the lemon juice in a large bowl and mix well. Set aside for 20 minutes and then strain.

Return the carrots and fennel to a large bowl, add the cabbage, radishes, red capsicum and chilli and stir well.

Make the dressing by whisking together the yoghurt, mayonnaise, mustard, honey, olive oil, remaining lemon juice, 1/4 teaspoon of salt and a pinch of white pepper. 

Pour this over the vegetables and mix well. Add the herbs and spiced nuts and stir to combine.

Serve.

Serves 6 as a side dish

Serve it next to some smoked salmon (pictured) or Healthy fish & chips. Or if you prefer it, next to some Turkey & Zucchini burgers or Tuna stuffed eggs.