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  • Recipes
  • Children’s Cashew Crunch Slaw
Children’s Cashew Crunch Slaw

By OcadoLife
“This healthy, plant-based Children’s Cashew Crunch Slaw, which is high in fibre, is a great way to make raw cabbage lovable!” says cook and food writer Bee Wilson, author of First Bite: How We Learn To Eat. “Shred it…
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Time and servings

Total time
Servings
Prep time

Ingredients

12 total
  • 400g red cabbage, finely shredded
  • 300g carrots, grated 

  • 30g chopped chives 

  • 30g chopped coriander
  • 4 tbsp cashew (or peanut) butter (smooth or crunchy)

  • 1 tbsp sesame oil

  • 1½ tbsp reduced-salt soy sauce

  • 1 tbsp maple syrup 

  • 2 tbsp cider vinegar

  • 1 tbsp grated ginger
  • 1 lime, juiced 

  • 1 handful roasted cashews, chopped

Method

3 steps

  1. Step 1

    In a large bowl, combine the red cabbage, grated carrots and chopped chives and coriander.

  2. Step 2

    For the dressing, blitz the cashew or peanut butter, sesame oil, reduced-salt soy sauce, maple syrup, cider vinegar, grated ginger and lime juice in a blender, until smooth.

  3. Step 3

    Pour over the veg and toss to coat. Scatter with the roasted cashews just before serving. Store in an airtight container in the fridge for 3-4 days.