Guest guest Posted September 19, 2001 Report Share Posted September 19, 2001 Carrot & Cashew Nut Coleslaw Source: Jackie B. 1 large carrot, grated 1 small onion, chopped finely2 celery stalks, chopped 1/4 small, hard white cabbage, shredded1 Tbsp. chopped fresh parsley 4 Tbsp. sesame oil1/2 tsp. poppy seeds 1/2 cup cashew nuts2 Tbsp. cider vinegar (or lemon juice) salt and peppersprig of fresh parsley to garnish In a large bowl, mix together the carrot, onion, celery and cabbage. Stir in the chopped parsley and season with salt and pepper. 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 the seeds start to make a popping sound. Remove for the heat and leave to cool. Scatter the cashew nuts on to a baking sheet. Place them under a medium-hot grill ( broiler) and taste until lightly browned, being careful not to burn them. Leave to cool. Add vinegar to the oil and poppy seeds, then pour over the carrot mixture. Add the cooled cashew nuts. Toss together to coat with the dressing. Garnish with parsley and serve. ~ Pray for Peace ~ http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
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