Give me a bowl of this for my dinner and I'm one happy chappy. This is a vibrant, colourful salad that is packed full of lovely veggies, with a little extra added crunch from the honey roasted cashews (which make a delicious snack in their own right). The apple adds a little sweetness that is perfectly balanced by the earthy celeriac. To top it all off it is mayo free (not that you can tell!) so it doesn't leave you feeling heavy or sluggish. Great on its own, but also works brilliantly with some grilled chicken or meat or dolloped on top of a jacket sweet potato.
Serves 4
Ingredients
2 large carrots, peeled and grated
80g celeriac, grated
4 spring onions, finely sliced
1 apple, grated (granny smith, pink lady, braeburn - all work well)
250g red cabbage, finely sliced
300ml greek yoghurt
Juice of 1 lime
1 tablespoon white wine vinegar
2 tablespoons runny honey
1/2 teaspoon celery salt
Good crack of black pepper
50g cashews
1 tablespoon runny honey
1 tablespoon vegetable oil
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
Directions
Preheat the oven to 200 degrees C.
For the honey roasted cashews...
Place the cashews, honey, vegetable oil, sea salt and cayenne into a bowl and mix well, ensuring that the cashews are evenly coated with the honey, oil and spice mix.
Tip onto a baking tray and place in the oven for 8-10 minutes.
Remove and allow to cool.
For the slaw....
If the honey is quite thick, place into a saucepan and warm very gently, until it loosens and becomes runny.
Combine the yoghurt, lime juice, white wine vinegar, celery salt and a good few cracks of black pepper in a jug.
Add the honey and mix well to combine.
Place the red cabbage, carrot, spring onions, celeriac and apple into a large bowl.
Pour over the yoghurt mixture and mix well, ensuring that all the veggies are coated with the dressing.
Taste, check for seasoning, adding more celery salt/pepper if necessary.
Scatter over the honey roasted cashews.
Garnish with a little watercress, if desired.
Serve and enjoy.