Children’s Cashew Crunch Slaw
By OcadoLife
Published 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.”
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.