This is a very simple slaw recipes packed full of crunchy greens and grated courgette. The dressing is made from blending cashews to create a thick creamy sauce that coats the whole dish. If you don't have any cashews you can replace them with yoghurt, while leaving out the almond milk. This is a great recipe to serve as a side dish, especially at BBQs.
Serves 4-6 & takes 20 minutes to cook
1 sweetheart cabbage, thinly sliced (about 650g)
200g almond milk
1 teaspoon of Dijon mustard
Juice of 1 lemon
1 small garlic clove
Handful of toasted pine nuts
Salt and pepper
1. Place the sliced cabbage into a large mixing bowl and grate in the courgette. Sprinkle with salt and mix together using your hands. Leave the dish to one side while you make the dressing.
2. Make the dressing by placing the cashews, almond milk, mustard, lemon juice, garlic clove and a pinch of salt into a powerful blender and blending until smooth - you may want to add a dash more almond milk until you reach the consistency you like best. If your blender isn't very powerful, soak the cashews in hot water for 4 hours before blending as this will help create a creamy consistency.
3. Once the dressing has formed, drain any water from the greens before mixing through the dressing and pine nuts.
4. Serve in a big bowl with a crack of pepper on top.