Ingredients
Ginger & Lime Sauce
- 100 grams unsalted cashews
- 2-3 limes (about 100 ml lime juice)
- 100 ml water
- a small piece of ginger
- 1 tsp salt
- 1 tsp onion powder
- ¼ tsp garlic powder
- chili flakes
- black pepper
Colorful Coleslaw
- 300 grams red cabbage
- 300 grams white cabbage
- 300 grams broccoli
- Ginger & lime sauce
- (vegan) feta
- melon
- raspberries
- fresh herbs such as mint, lemon balm or cilantro
Colorful Coleslaw
Colorful Coleslaw with Ginger & Lime Sauce
-
Soak the cashews covered in hot (just boiled) water for 15 minutes.
-
Assemble the Assistent with the citrus press.
-
Press 2-3 limes to get about 100 ml of lime juice.
-
Assemble the Assistent with the blender.
-
Drain and rinse the soaked cashews and blend in the Ankarsrum blender together with the lime juice, water, ginger and spices until you have a creamy sauce. Taste and adjust spices and salt if needed.
-
Assemble the Assistent with the vegetable cutter.
-
Shred the cabbages and broccoli.
-
Mix the shredded vegetables and the sauce. You can adjust the amount of sauce you want.
-
Add (vegan) feta, watermelon, berries and fresh herbs.
-
Store the salad well covered in the refrigerator for up to 2 days.
