Broccoli Slaw with Spicy Cashew Turmeric Dressing

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Broccoli Slaw with Spicy Cashew Turmeric Dressing

Author: Mia Rigden

Ingredients

• 1/2 cup cashews, soaked overnight in filtered water, then drained
• 1 garlic clove
• 1/2 inch nub ginger
• 1 handful of parsley leaves and stems plus 1/4 cup chopped parsley
• 1 teaspoon turmeric
• 1 teaspoon red pepper flakes
• Juice of 1 lime
• 1/2 cup extra virgin olive oil
• 2 cups broccoli stems, julienned
• 2 cups carrots, julienned
• 2 cups of red cabbage, shredded
• 1 cup of broccoli florets, cut into 1/2 inch pieces
• 1/4 cup raw almonds, chopped
• 1/4 cup golden raisins
• Maldon sea salt and black pepper to taste

Instructions

1. Add the cashews, garlic, ginger, parsley leaves and stems, turmeric, red pepper flakes, lime juice, olive oil and sea salt to a high speed blender and blend until smooth. The dressing should be the consistency of warm honey. If it's too thick, add some filtered water, 2 tablespoons at a time until it reaches the desired consistency.
2. Next, add the broccoli stems, carrots, cabbage and broccoli florets to a large mixing bowl.
3. Pour the dressing over the salad and mix thoroughly to combine.
4. Add the chopped parsley, raw almonds and golden raisins and toss, then season with salt and pepper to taste.