Apple and cabbage slaw with toasted cashews and mint

Salads & Sides
Written By ANNA Test Kitchen

Ingredients

1 cup shredded Napa cabbage

1 yellow pepper, thinly sliced

1 Fuji apple, cored and thinly sliced

2 green onions, sliced

1⁄2 cup mint leaves

1⁄2 cup cashews, toasted, chopped

Dressing

1⁄4 cup Japanese mayonnaise

1 clove garlic, finely chopped

1 tablespoon minced shallot

1 teaspoon sugar

1 teaspoon Dijon mustard

2 tablespoons fresh lemon juice

1 teaspoon fish sauce

1 teaspoon light soy sauce

1⁄2 teaspoon ground coriander

Sea salt and freshly ground pepper, to taste

Preparation

For dressing, combine all ingredients in medium bowl; set aside.

In large bowl, combine cabbage, peppers, apple and green onions. Pour dressing over cabbage mixture and toss well. Season with salt and pepper. Cover and chill 1 hour. Add mint and chopped cashews before serving. Serves 6 to 8.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Previous

Crispy fried fresh sardines soaked in vinegar
Next

Chickpea and tomato salad with cilantro and toasted cumin dressing