Green Goddess Super Slaw

If you've been slammed by the winter ills here's a recipe that will help you get back to fighting fit in no time. Jam packed with organic phytochemicals from all the green goodness, this salad is not just full of nutrition - it also tastes amazing! Make it your way by adding protein such as tofu, egg or shredded chicken for a full meal option or simply mix and match your veg. The dressing is really the hero here with a fresh, zesty flavour and creamy texture, courtesy of cashew nuts. These bright, organic colours and flavours are our gift from the universe - she really knows how to deliver what we need, when we need it most.

Ingredients:

Salad

• ½ cabbage, shredded
• 1 bunch of spring onions, chopped
• ½ daikon, diced (or just use around 5 radishes)
• 1 carrot
• ½ cup quinoa
• ½ cup cashew nuts, toasted

Dressing

• 1C soft herbs (basil, parsley, or mint)
• 1C spinach
• ½  red onion, diced
• 2 garlic cloves, peeled
• ⅓ C cup nutritional yeast
• ¼ C olive oil
• ¼ C cashew nuts
• Juice of 2 lemons
• 2T rice wine vinegar
• 1t salt

Method

Cook quinoa: rinse quinoa in a saucepan and drain well. Add ¾ of a cup of water and bring to the boil. Simmer for around 12 minutes until the water is absorbed. Fluff with a fork and then set aside to cool.

Make dressing: Add the dressing ingredients in a blender or food processor. Blend for around 2 minutes or until the herbs and spinach have broken down and the mixture is a thick but pourable dressing. Add a little water or more oil if needed.

Assemble salad: Combine the shredded cabbage, carrot, spring onions and daikon in a large mixing bowl. Toss with the dressing and serve!