Carrot and Cashew Nut Coleslaw Recipe
Ingredients
| Cashew nuts | 1/2 Cup (16 tbs) | |
| Carrot | 1 Large, grated | |
| Onion | 1 Small, finely chopped | |
| Celery 2 stalks, chopped | ||
| Hard white cabbage | 1/4 Small, shredded | |
| Parsley | 1 Tablespoon, chopped | |
| Sesame oil | 4 Tablespoon | |
| Poppy seeds | 1/2 Teaspoon | |
| White wine or cider vinegar - 2 tbsp | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Fresh parsley - few sprigs, to garnish | ||
Directions
GETTING READY
1. Preheat the oven or broiler on moderate.
MAKING
2. On a baking sheet, spread the cashews in a single layer.
3. Place in the preheated oven or under the boiler and roast the nuts, sautéing them occasionally to allow even browning.
4. When they are evenly browned remove and let cool.
5. In the meantime, in a large salad bowl, combine the vegetables and toss to mix. Keep aside.
6. In a small saucepan, heat the sesame oil.
7. When the oil is hot, add the poppy seeds
8. When seeds begin to pop, place a lid over the pan.
9. When the popping stops, take the pan off the heat and let cool slightly.
To the poppy seeds and oil mixture, add the vinegar and swirl the pan to mix.
10. Pour the warm dressing over the vegetable mixture.
11. Add the toasted cashew nuts and toss the salad to mix well.
SERVING
12. Garnish the salad with parsley and serve immediately while warm.
1. Preheat the oven or broiler on moderate.
MAKING
2. On a baking sheet, spread the cashews in a single layer.
3. Place in the preheated oven or under the boiler and roast the nuts, sautéing them occasionally to allow even browning.
4. When they are evenly browned remove and let cool.
5. In the meantime, in a large salad bowl, combine the vegetables and toss to mix. Keep aside.
6. In a small saucepan, heat the sesame oil.
7. When the oil is hot, add the poppy seeds
8. When seeds begin to pop, place a lid over the pan.
9. When the popping stops, take the pan off the heat and let cool slightly.
To the poppy seeds and oil mixture, add the vinegar and swirl the pan to mix.
10. Pour the warm dressing over the vegetable mixture.
11. Add the toasted cashew nuts and toss the salad to mix well.
SERVING
12. Garnish the salad with parsley and serve immediately while warm.
Chef
