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Carrot and Cashew Coleslaw
A simple salad, with a dressing made from poppy seeds that are pan fried in sesame oil to bring out their flavor.
This recipe serves 4
In a large salad bowl, mix together the carrot, onion, celery and cabbage. Stir in the chopped parsley and season with salt and pepper.
Heat the sesame oil in a saucepan. Add the poppy seeds and cover the pan. Cook over a medium-high heat until the seeds start to make a popping sound; remove from heat and leave to cool.
Scatter the cashew nuts onto a cookie sheet. Place them under a medium-hot broiler and toast them until lightly browned; being careful not to burn them. Leave to cool.
Add the vinegar to the oil and poppy seeds, then pour over the carrot mixture. Add the cooled cashew nuts. Toss together with the dressing.
Garnish the salad with sprigs of parsley and serve.
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