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  • Recipes

  • Children’s Cashew Crunch Slaw

Children’s Cashew Crunch Slaw

Children’s Cashew Crunch Slaw

By OcadoLifePublished on 18 July 2025“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 finely and add a rich, nutty dressing. You can turn it into a meal by stirring in leftover roast chicken or tofu, or use it to bring delicious crunch to a sandwich or jacket potato.”
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Time and servings

15 minsTotal time
6Servings
15 minsPrep time

Ingredients

  • 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

  • Step 1

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

  • 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.

  • 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.