Cashew & Date Slaw

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The Food Pharmacy – Vegan Slaw

Cashew & Date Slaw

(Serves 2)

20g carrots

20g red pepper

20g celery

20g red cabbage / 20g white cabbage

20g mange tout

Fresh coriander & mint to taste


Dressing

38g lime and lemon juice

25g light soya sauce

25g caster sugar

Pinch dried chilli

20g cashew nuts

20g dates

Salt & pepper

 

Method

Preheat oven 160°c

  1. Prepare your vegetables by washing, cutting and peeling according to the vegetable size and shape. You are looking for thin / fine strips of vegetables, to allow them to be partially softened by the dressing.
  2. For the dressing, use a small sauce whisk to blend the lime and lemon juice, soya, caster sugar and chilli together. Set aside.
  3. Lightly roast the cashew nuts in a preheated oven 160°c until golden brown. Chop dates into small pieces. Place to one side.
  4. At the very last minute assemble the dish by mixing together the vegetables, chopped herbs, dates, and roasted nuts. Lightly dress. Taste and adjust the seasoning with salt and pepper.
  5. Pile high to gain maximum presentation and serve.

 

Equipment List

Digital scales

Colander

Vegetable peeler

Vegetable knife

Cook’s knife

Chopping board

Citrus juicer

Sauce whisk

1 litre bowl

Small baking tray.

 

 

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