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Carrot And Cashew Nut Coleslaw

Barbecue.Master's picture
Ingredients
  Cashew nuts 1⁄2 Cup (8 tbs)
  Carrot 1 Large, grated
  Onion 1 Small, finely chopped
  Celery stalks 2 , chopped
  Hard white cabbage 1⁄4 Small, shredded
  Fresh parsley 1 Tablespoon, chopped
  Sesame oil 4 Tablespoon
  Poppy seeds 1⁄2 Teaspoon
  White wine vinegar/Cider vinegar 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Parsley sprigs 2 (Few Sprigs, For Garnish)
Directions

GETTING READY
1. Preheat the oven or broiler on moderate.

MAKING
2. On a baking sheet, spread the cashews in a single layer.
3. Place in the preheated oven or under the boiler and roast the nuts, sautéing them occasionally to allow even browning.
4. When they are evenly browned remove and let cool.
5. In the meantime, in a large salad bowl, combine the vegetables and toss to mix. Keep aside.
6. In a small saucepan, heat the sesame oil.
7. When the oil is hot, add the poppy seeds
8. When seeds begin to pop, place a lid over the pan.
9. When the popping stops, take the pan off the heat and let cool slightly.
To the poppy seeds and oil mixture, add the vinegar and swirl the pan to mix.
10. Pour the warm dressing over the vegetable mixture.
11. Add the toasted cashew nuts and toss the salad to mix well.

SERVING
12. Garnish the salad with parsley and serve immediately while warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cashew
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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