Yield: 4 to 6 servings
Ingredients:
For the cashew curry
mayo:
1 cup cashews, soaked
overnight
1/4 cup water
2 tbsp fresh lemon juice
1 tbsp apple cider
vinegar
3/4 tsp curry powder
1/4 tsp grain mustard
1/4 tsp sea salt
Wee bit maple syrup or
agave
pinch of two of cayenne
and black pepper
For the cabbage slaw:
4 cups finely shredded
cabbage cone #2
1 cup shredded carrots
cone #2
1 parsnip grated cone #1
1/2 cup chopped
flat-leaf parsley
1/4 cup finely diced red
onion cone #2
salt and pepper
Directions:
To make the mayo, first
drain and rinse the cashews. Next, blend all mayo ingredients in a high-speed
blender until smooth.
To make the slaw, combine all slaw ingredients in a large salad bowl. Drizzle with 4 or more tablespoons of the mayo and gently toss to coat. Add more dressing if desired, as well as salt and pepper to taste. Serve |
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