Hariss-law: Coleslaw with Knobs On

Apologies for the slight hiatus in posting. But it was all in a good cause…of which more soon. In the meantime, here’s a lovely little Winter slaw recipe to perk up your January lunchboxes/dire supermarket pizzas/buffet spreads. It is a great way of using up forgotten bits of veg and fruit.
Ingredients (to make a party bowlful – it will keep for 4-5 days):

  • 1/4 small red cabbage, finely sliced
  • 1/4 small white cabbage, finely sliced
  • 2 medium carrots, peeled and grated
  • 2 sticks celery, washed and chopped
  • 2 unloved, shrivelled apples, peeled, cored and chunked
  • 1 red onion, finely chopped
  • 100g raw cashews, chopped
  • 75g raisins, soaked and drained

for the dressing:

  • 2 teaspoons harissa
  • 3 tablespoons olive oil
  • 1-2 tablespoons lime juice (or lemon)
  • 2 tablespoons crunchy peanut butter
  • 2 teaspoons orange blossom water
  • 1 teaspoon ground cumin
  • salt to taste

Mix all the slaw ingredients together. Then beat all the dressing ingredients together. Then introduce the two to each other and watch the magic happen….

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