Ingredients
3 medium carrots
3 raw medium beetroots
1/4 of a small red cabbage
1/4 of a small white cabbage
1 small red pepper finely sliced
1/2 a small red onion, finely sliced
1 small bunch of fresh mint roughly copped
1 small bunch of fresh coriander, roughly copped
For the dressing
100ml soy sauce (gluten free if required)
juice of 4 large limes
2 cloves garlic, crushed and finely chopped
2 cm piece of fresh root ginger, peeled and finely chopped
1 hot red chilli, finely chopped
75 g cashew nuts
salt and pepper
Method
1. To make the dressing, put all the ingredients, apart from the cashew nuts into a small bowl, mix and leave to infuse.
2. Use a processor or roughly bash the cashew nuts, place in a pan and lightly toast.
3. Finely slice or grate the carrots, cabbage, beetroot, onion and pepper.
4. Place everything in a bowl, toss lightly and serve.
