Serves 2 as a main and 4 as a side
Dressing
Prep time: 7 minutes
Cooking time: 3 minutes
Total time: 10 minutes
Autumn vegetable slaw recipe
Heat the frying pan over a medium to high heat and dry roast the cashews, pine nuts and chilli flakes for 3 minutes, or until they start to turn golden.
Remove the nuts and chilli flakes from the frying pan to a mixing bowl and return the frying pan to the heat. Add a tablespoon of rapeseed oil, the shallots, garlic, ginger and fresh chillies to the pan and cook over a medium heat for 4 minutes.
Remove the pan from the heat and pour it in to the mixing bowl.
Add the baby corn, butternut, courgette, white cabbage, spring onions, freshly chopped mint and coriander to the mixing bowl with the nuts and spices and stir well.
In a jar with a lid, place all of the dressing ingredients. Place the lid on tightly and shake well.
Pour over the Autumn slaw and mix in well.
Taste for seasoning and add more lemon or herbs as necessary.
DOWNLOAD OR PRINT RECIPE HERE.
This Autumn slaw is delicious on it’s own or as a side to the bbq lamb chops with mint & caper sauce. It will also work well with the bbq tuna steaks, lamb kebabs or roasted cauliflower.”
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