Carrot and Cashew Nut Coleslaw are simple salad recipe has a dressing made from poppy seeds pan-fried in the sesame oil to bring out their flavor.





Carrot and Cashew Coleslaw

1 large carrot, grated

2 celery stalks, chopped

¼ small white cabbage, shredded

1 small onion, finely chopped

4 tbsp sesame oil

½ tsp poppy seeds

½ cup cashew nuts

2 tbsp white wine or cider vinegar

Salt and black pepper

Fresh parsley sprigs, to garnish


Preparation Method:

Carrot and Cashew Coleslaw

A large salad bowl, mix together the carrot, cabbage, celery, and onion. Stir in the chopped parsley and season with salt and black 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 poppy seeds start to make a popping sound. Remove from the heat and leave to cool.


Scatter the cashew nuts on a baking sheet. Place them under a medium-hot grill and toast until lightly browned, taking care not to burn them. Leave it to cool.


Add the 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 the coleslaw salad with parsley sprigs and serve.


Read: Cooked Vegetable Salad Recipe