INGREDIENTS (serves 2))

1 medium carrots
1 raw medium beetroot
1/8 of a small red cabbage
1/8 of a small white cabbage
1/3 small red pepper, deseeded and finely sliced
1/4 a medium red onion, finely sliced
1 small bunch of fresh mint, leaves roughly chopped
1 small bunch of fresh coriander, leaves only
10g cashew nuts, lightly toasted in a dry frying pan and roughly chopped

For the soy, chilli & ginger dressing:
30ml dark soy sauce
30g clear honey
juice of 2 large limes
1cm piece of fresh root ginger, peeled & finely chopped
25g cashew nuts

To make the dressing, put all the ingredients, apart from the cashew nuts, into a small pan. Bring to a gentle simmer, stirring constantly, and cook for 2 minutes, then remove from the heat and leave to cool.

Put the cashew nuts into a food processor, then add the cooled dressing and blitz until smooth. Keep to one side.

Grate or finely shred the carrots. Put the shredded carrots into a large bowl. Peel and shred the beetroots in the same way and add to the carrots.Finely chop the cabbages, red onion and pepper and add to the bowl along with the mint, coriander and toasted cashews.


Pour dressing over the salad and serve.