Quick Carrot Curry Coleslaw with Cashews
Quickly made, this unusual salad is a spicy treat.
For the salad:
- 4 grated carrots
- 4 minced green onions
- 4 cups grated cabbage
- ½ cup chopped toasted cashews
For the dressing:
- ¼ cup brown rice vinegar
- 2 tbsp. lemon juice
- 1/2 tsp curry powder
- 1/2 tsp Garam masala
- 1 tsp toasted ground cumin
- ¼ tsp cayenne
- ¼ cup Olive oil
- 2 tbsp. cilantro, minced
- ¼ cup Flax oil
- ½ tsp salt
Combine all the salad ingredients.
Whisk together the dressing ingredients and pour on the salad or serve on the side.
Stir together well, chill until needed.
This recipe is part of the Anti-Inflammatory Foods Cooking Class with Maggie Jones.
You can add a little bit of parsley as a garnish, it contaisn vitamin C and it’s always a lovely touch.
Recipe from Maggie Jones
Image from the blog A Cedar Spoon