Carrot and Cashew Coleslaw
Carrot and Cashew Coleslaw is a delightful and simple salad recipe that combines the natural sweetness of shredded carrots with the rich, buttery crunch of cashew nuts. The highlight of this dish is its unique dressing, made by pan-frying poppy seeds in sesame oil to enhance their nutty flavor before mixing them into a tangy and slightly sweet dressing. This harmonious mix of textures and flavors makes for a refreshing and satisfying side dish, perfect for sharing with grilled meats or enjoying on its own as a light, nutritious meal. The sesame oil and poppy seeds add an aromatic depth to the coleslaw, making it a standout choice for any gathering or casual dinner.
SERVES: FOUR
Carrot and Cashew Coleslaw
Ingredients:
1 large carrot, grated
2 celery stalks, chopped
¼ small white cabbage, shredded
1 small onion, finely chopped
4 tbsp sesame oil
½ tsp poppy seeds
½ cup cashew nuts
2 tbsp white wine or cider vinegar
Salt and black pepper
Fresh parsley sprigs to garnish
Carrot and Cashew Coleslaw
Preparation Method:
In a large salad bowl, mix together the carrot, cabbage, celery, and onion. Mix the chopped parsley and season with salt and black pepper.
Heat sesame oil in a saucepan with a lid. Add the poppy seeds and cover the pan. Cook over a medium-high heat until the poppy seeds start to make a popping sound. Remove from the heat and leave to cool.
Scatter the cashew nuts on a baking sheet. Place them under a medium-hot grill and toast until light browned. You must care and not to burn them. Leave it to cool.
Add the vinegar to the oil and poppy seeds then pour over the carrot mixture. Add the cooled cashew nuts. Toss together to coat with the dressing.
Garnish the coleslaw salad with parsley sprigs and serve.
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