World's Best Coleslaw

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World's Best Coleslaw

Sometimes you just can’t beat a simple coleslaw. This with a jacket potato has become one of my quick go-to dinners - I absolutely love it because it’s a healthy twist on an old comfort food and it’s a great way to use British vegetables in a delicious way.

Ingredients

2 medium sized carrots

Half a head of cabbage

Zest and juice of 1 lemon

1 big handful of cashew nuts

Half a garlic clove

Pinch of sea salt

A generous glug of water

Additional items: Can add spring onions, red onions or radishes

Method

This tasty recipe was created by MIH teacher Fran Bernhadt for our Sizzling Summer Salads community class. You can follow Fran's food adventures on Instagram. 

1. Grate the carrots, and slice the cabbage and spring onion thinly.

2. Chuck the cashew nuts, garlic, lemon and sea salt into a beaker. Whizz up together with a stick blender. Taste and season as needed with sea salt, pepper or lemon. It should be pretty punchy because it’s going to be diluted when it’s added to the other ingredients.

3. Thin down the nut mixture with a little water until it’s closer to the consistency of a vinaigrette.

4. Mix together with the carrot and cabbage.

5. Serve with a jacket potato or a selection of other salads.