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


  • 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.

White Bean & Sun-dried Tomato Salad With Cashew Nut Pesto

Picked from our spring/ summer menu, this salad packs maximum satisfaction and flavour with minimal prep. Win win! Click to view the recipe!

Mexican Chicken and Black Bean Stew

Looking to add a bit of spice to your life? Why not try our hearty Mexican stew that will transport you to a world of flavour, fun and fiesta!

Brown rice, kohlrabi and artichoke salad

This is a deliciously crunchy, satisfying salad, perfect for energising you over the weekend. A rich source of essential fats, folic acid and antioxidants, this is the perfect weekend salad.

We take away the stress of planning, shopping and cooking healthy meals.

Simply select the package that is right for you, choose your start date and duration, and look forward to your first delivery of wholesome food.

Find The Louisa Drake Method’s first boutique fitness studio on the lower ground floor of our flagship deli in Fitzrovia.
Home to delicious recipes and regularly updated content, covering all things health, wellbeing and of course, food.