Crunchy Cashew Fennel Slaw

Crunchy Cashew Fennel Slaw with Cilantro Mint Dressing

8 servings

This simple salad is always a crowd-pleaser. In the off chance there are leftovers, it’s even better enjoyed the following day (or two!).

Ingredients:

• 1 large carrot, shredded or thinly sliced into matchstick-shaped pieces
• 3 to 4 cups cabbage, shredded or finely chopped
• 1 large fennel bulb, thinly sliced
• ¼ cup Cilantro Mint Sauce*
• 1 teaspoon powdered or granulated garlic
• 3 tablespoons rice vinegar
• 1 teaspoon salt
• ¼ cup Thai-spiced cashews, chopped (use plain roasted if unavailable)

Combine all ingredients in large salad bowl, then let the spices blend for at least 30 minutes before serving. Even better when left to marinate, store this crunchy salad in the fridge for up to 3 days.

* Cilantro Mint Sauce

Makes 1½ cups

Ingredients:

• 1 serrano chili pepper, seeds removed (optional)
• 2 bunches cilantro leaves
• 1 cup mint leaves
• 4 tablespoons lime juice (fresh if available)
• 1 tablespoon Bragg Liquid Aminos (optional)
• 1 teaspoon salt
• 1 teaspoon sugar
• 6 scallions, greens removed

Place all ingredients in blender or food processor and blend until smooth. Store in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

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