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Carrot, Cabbage and Kale Slaw with Ginger and Chilli Dressing
19th Jan, 2015

Ingredients

  • For the slaw:
  • 1 carrot, grated into long, thin strips using a julienne peeler
  • 1/4 small red or white cabbage, shredded
  • 2 handfuls of kale, tough stalks removed, shredded
  • 1 tsp sesame seeds
  • 1 wedge of lime
  • For the dressing:
  • 1 handful of cashew nuts
  • 1 tbsp rapeseed oil
  • 1 in piece of ginger, peeled and roughly chopped
  • 1/2 red chilli
  • Juice of 1 lime

Equipment required:

  • Julienne Peeler
  • Frying Pan
  • Food Processor

Place all the vegetables on a plate.

Lightly toast the sesame seeds by placing in a small nonstick frying pan over a medium heat for 1-2 minutes, then sprinkle over the salad.

Make the dressing by blitzing all the ingredients to a rough paste in a food processor, then pour over the vegetables. 

Combine and serve with a wedge of lime.


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