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18 December 2012,02:51 by
D.Sumithra

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CARROT & CASHEW NUT COLESLA

Serves :
4

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • In a large salad bowl, mix together the carrot, onion, celery and cabbage. Stir in the chopped parsley.
  • Heat the sesame oil in a saucepan that has 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 leave to cool.
  • Scatter the cashew nuts on to a baking sheet.
  • Place them under a medium-hot grill (broiler) and toast until lightly browned, being careful not to burn them. Leave to cool.
  • Add the vinegar to the oil and poppy seeds, and then pour over the carrot mixture.
  • Add the cooled cashew nuts. Toss together to coat the salad ingredients with the dressing.
  • Garnish the salad with sprigs of parsley and serve.

INGREDIENTS

  • 1 large carrot, grated
  • 1 small onion, chopped finely
  • 2 celery sticks, chopped
  • ¼ small, hard white cabbage, shredded
  • 1 tablespoon chopped fresh parsley
  • 4 tablespoon Sesame oil
  • ½ teaspoon poppy seeds
  • 60 gram cashew nuts
  • 2 tablespoon white wine or cider vinegar
  • Salt and pepper
  • Sprigs of fresh parsley to garnish

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