Vegan, Gluten, Sugar and Dairy Free, contains sesame, nuts, soya
Ingredients: 150g flaked almonds 1 tablespoon coconut oil ½ teaspoon chilli flakes ½ teaspoon Himalayan fine rock salt ½ head of white cabbage, finely shredded ½ head of red cabbage, finely shredded 3 carrots, grated 1 red onion, finely chopped 1 fresh red chilli, de-seeded and finely sliced 20g fresh coriander, roughly chopped 15g fresh mint leaves, roughly chopped
For the dressing 100ml freshly squeezed lime juice 20g fresh coriander leaves, roughly chopped 3 tablespoons maple syrup 1 teaspoon tamari 4 tablespoons extra virgin olive oil 2 tablespoons toasted sesame oil
Method: 1. To make the dressing, place all the ingredients in a small bowl and mix well until thick and syrupy. 2. To caramelise the almonds, place them in a hot, dry frying pan and toast for a few minutes, stirring occasionally, until they are lightly golden on both sides. 3. Turn the heat down to medium and add the coconut oil. Once it's melted add the chilli flakes and salt. 4. Use a wooden spoon to stir constantly for 2 minutes to coat the nuts. 5. Turn out onto a sheet of greaseproof paper and allow to cool, then roughly chop. 6. Place the shredded cabbage in a large mixing bowl with the rest of the coleslaw ingredients, including the nuts. 7. Add the dressing and toss. Taste and season with a little more salt and pepper if necessary.