Carrot & Nut Coleslaw
This simple salad has a dressing made from poppy seeds pan-fried in sesame oil to bring out their flavour and aroma.
1 large carrot grated
1 small onion finely chopped
2 celery sticks chopped
1/4 small hard white cabbage shredded
1 tbsp chopped fresh parely
salt and pepper
4 tbsp sesame oil
1/4 tsp poppy seeds
55g cahew nuts
2 tbsp white wine vinegar
fresh parsely sprigs to garnish
1. In a large salad bowl,combine the grated carrot,chopped onion and celery and the shredded white cabbage.Stir in the chopped fresh parsely and season to taste with salt and pepper.
2. Heat the sesame oil in a saucepan with a lid.Add the poppy seeds and cover the pan.Cook over a medium high heat until seeds start to make a popping sound.Remove from the heat and set aside to cool.
3. Spread out the cashew nuts in a single layer on a baking sheet.Place them under a preheated medium hot grill and toast until lightly browned,turning occasionally.Be careful not to burn them.Remove from the heat and set aside to cool.
4. Add the wine or cider vinegar to the sesame oil and poppy seed mixture,then pour the poppy seed dessing over the vegetable mixture.
5. Add the cooled cashew nuts to the vegetable mixture and toss together to coat all the ingredients thoroughly in the dressing.
6. Garnish the salad with the sprigs of fresh parsley and serve immediately.