Daylesford Slaw with Chilli, Ginger & Tamari Dressing - Daylesford

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Daylesford Slaw with Chilli, Ginger & Tamari Dressing

MAIN DISHES / SALADS AND SIDES / SPRING / SUMMER / AUTUMN / WINTER

INGREDIENTS

For the Slaw

For the Dressing:

We’ve been serving this raw slaw in our cafés and from our deli counters for many years and it is a firm favourite.

Prepared with lots of fresh herbs, tossed in a thick Asian-inspired dressing and topped with toasted cashew nuts, it is packed with flavour and delivers a satisfying crunch. Use whatever seasonal vegetables you have to hand: turnips, celery, radishes or anything crisp that can be shredded finely would work well here. Make a big batch and keep it in the fridge for easy, colourful lunches.

METHOD

DIFFICULTY: Easy

To make the dressing, put all the ingredients, apart from the cashew nuts, into a small pan. Bring to a gentle simmer, stirring constantly, and cook for 2 minutes, then remove from the heat and leave to cool.

Put the cashew nuts into a food processor, then add the cooled dressing and blitz until smooth. Keep to one side.

If you have a mandolin, use the attachment that cuts into curls to shred the carrots, otherwise use a flat mandolin with a medium attachment to shred them lengthways into spaghetti-like strips. Alternatively, cut them into very fine, long julienne stripes with a sharp knife or peeler, or grate coarsely on a standard box grater. Put the shredded carrots into a large bowl. Peel and shred the beetroots in the same way and add to the carrots.

Remove any damaged outer leaves from the cabbages, as well as the central core, and discard. Shred the cabbages very finely and add to the bowl along with the finely sliced red pepper and red onion. Add the mint coriander leaves and toasted cashews and toss lightly.

To serve, drizzle the raw slaw with the dressing, toss lightly, top with slices of red chilli if using, and tumble on to a serving platter.

Daylesford Slaw

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