Fennel and apple slaw with mustard dressing

{ SERVES 4 }

3 celery stalks, thinly sliced lengthways

2 small fennel bulbs, cut into matchsticks

1 firm, crisp granny smith apple, cut into matchsticks

50 g (1¾ oz/¹/₃ cup) sesame seeds, toasted

sea salt and freshly ground black pepper, to taste

coriander (cilantro) leaves, to serve (optional)

Mustard dressing

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

40 g (1½ oz/¼ cup) sesame seeds

1 tablespoon lemon or lime juice

50 ml (1¾ fl oz) tablespoons apple cider vinegar

¼ teaspoon Celtic sea salt

2 tablespoons sugar-free mustard

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

Toss the slaw ingredients together in a large bowl, stir through the dressing, top with coriander, if using, and serve.