Ingredients
- (serves 4-6)
- 300k kale, de-stalked
- 180g (or half) a red cabbage
- 1 carrot, peeled
- 1 fennel
- 1 bunch spring onions
- 2 tbsp sunflower seeds
- 1 tbsp tamari
- Dressing
- 3 tbsp cashew butter
- 3 cloves garlic
- 1 ½ tbsp cider vinegar
- 3 tbsp dijon mustard
- salt & pepper
- 5 tbsp olive oil
Make the dressing by blitzing all the ingredients together in a food processor or blender and set aside. To make the slaw, grate or shred all the vegetables except the spring onions, preferably with a food processor to make life easier! You don’t want it too chunky though. Chop the spring onions and then toss the whole lot in the dressing together with the sunflower seeds and the tamari.
