Curry Cabbage Salad with Cashews
INGREDIENTS
  • Cooking Time: none
  • Servings: 2-4
  • Preparation Time: 30 minutes
  • 1 med size cabbage
  • 1 carrot
  • 1/2 cup shredded dried coconut
  • 1 Tbsp diced green onion
  • 1 Tbsp dried currants
  • 1/2 cup cashews
  • Sauce
  • 1/4 cup oil
  • 1/4 cup tamari
  • 2 Tsp curry powder
  • 2 Tbsp lemon juice (or apple cider vinegar)
DIRECTIONS
  1. Shred the cabbage and the carrot.
  2. Place in a large bowl.
  3. Stir in the coconut and green onion.
  4. Blend the sauce ingredients and pour over your salad mixture, stir to coat well.
  5. Fold in the cashews and currants.
  6. You can serve immediately, or refrigerate for a few hours.
  7. The cabbage will soften and the flavors will blend if you let the salad sit before serving.
  8. This salad can be made the day before if you like.
RECIPE BACKSTORY
This salad does better when made ahead, the cabbage softens up nicely. The curry is mild. I have served this at potlucks to people who don't like curry. They all wanted a second helping and the recipe.