coleslaw with cashew nut dressing

serves 4

¼ red cabbage, shredded

¼ green cabbage, shredded

2 large carrots, grated

2 celery stalks, thinly sliced

1 red capsicum (pepper), seeded, membrane removed and sliced

1 large red onion, thinly sliced

100 g (3½ oz) chopped pineapple

CASHEW NUT DRESSING

80 g (2¾ oz/½ cup) cashew nuts

freshly squeezed juice of ½ lemon

½ teaspoon garlic powder (see note)

pinch sea salt

To make the cashew nut dressing, soak the cashews in 125 ml (4 fl oz/½ cup) water for at least 1 hour. Drain well.

Put the cashews into a food processor with the remaining ingredients and process until well combined and almost smooth. Set aside until needed.

Just before you are ready to serve, put all of the salad ingredients and the dressing into a large serving bowl and toss gently to combine.

Note: Garlic powder is made from ground dehyrdated garlic. It is available from most health food stores.