Asian-style ginger and cashew slaw
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Asian-style ginger and cashew slaw
This rainbow-coloured slaw is coated in a nutty soy and ginger dressing and is topped with toasted cashews for added crunch. Any Asian-style meat, fish or tofu will complement its flavours perfectly
Serves: 8
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
265Kcal
Fat
14gr
Saturates
2gr
Carbs
22gr
Sugars
17gr
Fibre
7gr
Protein
8gr
Salt
0.6gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 75g cashew kernels
- 300g frozen edamame beans
- ½ red cabbage (about 600g)
- 3 carrots (about 400g)
- 2 red or yellow peppers
For the dressing
- 4 tbsp clear honey* or maple syrup
- 2 tbsp sunflower oil
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp soy sauce* or tamari
- 2 tbsp cashew butter
- 1 tbsp grated root ginger
- 1 large garlic clove, crushed
Step by step
Get ahead
Make the slaw up to 4 hrs ahead, cover and chill (or make up to 1 hr ahead if leaving at room temperature). Best eaten on the day it's made but leftovers can be kept in the fridge until the following day.
- Preheat the oven to 180°C, fan 160°C, gas 4. Toast the cashews on a baking tray, for 10-12 minutes until golden brown. Set aside to cool.
- Boil the edamame beans for 4 minutes or until tender. Drain, refresh in cold water and set aside. Core and finely shred the red cabbage; tip into a large bowl. Peel and coarsely grate the carrots and finely slice the peppers. Add to the cabbage, along with the edamame.
- Whisk together all the ingredients for the dressing and pour over the slaw. Leave to sit for at least 15 minutes, then taste and adjust the seasoning if necessary. Top with the cashews when ready to serve.
Dietary information
Use maple syrup, not honey, if required for vegans, and tamari, not soy, for gluten-free.
