Carrot and Nut Coleslaw

By MissHeather

Ingredients

• 1 large carrot, grated
• 1 small onion, finely chopped
• 2 celery stalk, chopped
• 1/4 small hard white cabbage, shredded
• 1 tablespoon chopped parsley
• 4 tablespoons sesame oil
• 1/2 teaspoon poppy seeds
• 1/2 cup cashews
• 2 tablespoons white wine vinegar, or cider vinegar
• salt and pepper
• parsley sprig, to garnish

Preparation

Step 1

In a large salad bowl, mix together the carrot, onion, celery and cabbage. Stir in the chopped parsley and season to taste 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 from the heat and set aside to cool.

Spread out the cashews on a cookie sheet. Place them under a medium-hot broiler and toast until lightly browned, being careful not to burn. Leave to cool.

Add the vinegar to the oil and poppy seeds, then pour the dressing over the carrot mixture. Add the cooked cashews. Toss together to coat well. Garnish and serve immediately.