I had this the other day and it was absolutely terrific. If I had it again I would make it with the modifications below.
For the slaw
1/4 red cabbage
1/4 small white cabbage
1/4 small fennel bulb
1 red pepper, seeds out, sliced
1 spring onion
small handful mint
small handful coriander
handful of cashew nuts, toasted in a dry pan and roughly chopped
For the dressing
50ml light soy sauce or tamari
25g clear honey
juice of 2 limes
small handful of cashew nuts
1/2 clove garlic, grated
2-3cm piece of ginger, grated
1 First make the dressing. Put all the dressing ingredients, except the cashews, in a small pan (I know! Mad) simmer gently for 2 mins and then leave to cool. Put the cashews in a whizzer, pour over the dressing once cooled – or lukewarm – and whizz it all up.
2 Shred the cabbages, the carrot and the fennel any sensible way you can see how. Slice the spring onion. Toss together with the red pepper, the herbs and the toasted cashews.
Before serving, pour over the dressing and mix to coat evenly.
Can I also recommend smitten kitchens broccoli slaw. Don’t vomit! It’s amazing even if you hate broccoli. And the dressing goes on all raw veg brilliantly. I can eat basically a bucket of raw green veg with that on it.
I <3 Smitten Kitchen! I often turn to her when I’m pondering, once again, what to make for sodding dinner.
Adding to the Smitten Kitchen love. Fab writer. hwr brownies are the best
YES! Smitten Kitchen never fails. So many good recipes for making veg exciting and so bloody tasty.
Sue Madelin says
That sounds delicious! Definitely going to give it a try, thanks.
Also on a side (but recipe related) note have you heard of the app Paprika Recipe Manager 3? It’s basically an app that stores all your recipes – you can save them directly from your phone or laptop if they’re online or just type them in manually if offline. You can put them in categories and I’ve been using it for about 2 years now and it’s so useful. It is a paid app unfortunately and when I bought it you had to buy separate apps for the laptop, phone and iPad – but despite this it’s so handy that I still recommend it. I’ve now got 474 recipes stored on it and the best thing about it is you can check it when you’re in the supermarket to see if you’ve got all the ingredients you need for a dinner that you’ve just this minute decided to make. Plus sharing the recipes with other people is super easy and they don’t need to have the app to receive them – you can email or send via text/what’s app etc. So handy for all those recipes you come across and think ‘that sounds nice’ and then can never remember where you saw them.
this is an amazing idea – thank you!
Thank you for this recipe and to the others that have posted additional ideas. I am so sick of my current coleslaw recipe and I have loads left after a weekend barbeque – I had just snacked on a mouthful, vowing never to make it again, ever, in an over and out, don’t darken the door of this house again sort of way. Lime, soy sauce, ginger, cashews – PERFECT. Exactly what I need to wean my husband off our current version. (Don’t ask – it looks like something out of Betty Crocker to me now, circa 1932.)
Can I just emphasize – it was a family barby, I did not of course violate any social distancing laws. Therein lies my problem – in fact. I’d have less left to feel guilty not eating.
I made this yesterday. It was a slight faff with all the chopping, slicing and toasting, but what a delicious slaw! I’m going to make it again definitely.