Cabbage Apple Slaw
With sweet tamarind dressing
By definition, coleslaw is simply a salad made up of shredded raw cabbage that’s dressed with vinaigrette, or a sauce that already has vinaigrette in it (like mayo). The sweet tanginess of the salad is what makes it special in my opinion, and I’ve recreated it using tamarind instead of sugar and vinegar. Raw salads in Southeast Asia are almost always coated in a very light, sweet, sharp dressing instead of a creamy or oily one. Unlike old-school coleslaw, this is not at all heavy and is bursting with flavours – sweet, sour, spicy, minty and nutty all at once.
- a handful of cashews
- ½ a sweetheart cabbage
- ¼ of a red cabbage
- 1 Braeburn apple, or other crisp tart-sweet variety
- a handful of fresh mint leaves, torn
- 2 tablespoons tamarind pulp
- 2 tablespoons runny honey
- 1 tablespoon good soy sauce
- 3 bird’s-eye chillies, chopped
- juice of ½–1 lime
- Preheat the oven to 180°C/gas 4. Spread the cashews out on a baking tray and roast for about 20 minutes, until golden brown and aromatic. Remove and let cool.
- Meanwhile, soak the tamarind pulp in 4–5 tablespoons of hot water for 15 minutes, until softened. Massage and squeeze the juices from the pulp, then discard the pulp.
- Mix together the ingredients for the dressing, adjusting to taste.
- Remove the core from the cabbages and discard. Slice the cabbages into very fine shreds. Cut the apple into thin slices, but leave the skin on.
- Toss the shredded cabbage and apple, mint and roasted cashews in the dressing, making sure everything is well coated.