Kaleslaw with creamy sesame dressing

{ SERVES 6 AS A SIDE }

Slaw

4 cups thinly sliced cavolo nero (Tuscan kale)

2 apples, cut into very thin wedges

½ cabbage, thinly sliced

1 red capsicum (pepper), seeded and thinly sliced (optional)

1 small carrot (optional), grated

parsley or microherbs, to serve

Creamy sesame dressing

120 g (4¼ oz/¾ cup) raw cashews, soaked in filtered water for 2 hours

40 g (1½ oz/¼ cup) sesame seeds

50 ml (1¾ fl oz) apple cider vinegar

2 tablespoons sugar-free mustard

1 tablespoon lemon juice

¼ teaspoon sea salt

To make the dressing, pulse all the ingredients in a food processor with a generous splash of filtered water until smooth.

Toss all the slaw ingredients except the herbs in a large bowl and stir through the dressing. Scatter over the herbs, and serve.