Ginger & Lime Sauce
- 100 grams unsalted cashews
- 2-3 limes (about 100 ml lime juice)
- 100 ml water
- a small piece of ginger
- 1 tsp salt
- 1 tsp onion powder
- ¼ tsp garlic powder
- chili flakes
- black pepper
- 300 grams red cabbage
- 300 grams white cabbage
- 300 grams broccoli
- Ginger & lime sauce
- (vegan) feta
- fresh herbs such as mint, lemon balm or cilantro
Colorful Coleslaw with Ginger & Lime Sauce
Soak the cashews covered in hot (just boiled) water for 15 minutes.
Assemble the Assistent with the citrus press.
Press 2-3 limes to get about 100 ml of lime juice.
Assemble the Assistent with the blender.
Drain and rinse the soaked cashews and blend in the Ankarsrum blender together with the lime juice, water, ginger and spices until you have a creamy sauce. Taste and adjust spices and salt if needed.
Assemble the Assistent with the vegetable cutter.
Shred the cabbages and broccoli.
Mix the shredded vegetables and the sauce. You can adjust the amount of sauce you want.
Add (vegan) feta, watermelon, berries and fresh herbs.
Store the salad well covered in the refrigerator for up to 2 days.