A zingy salad that is great with Indian dishes or to have as a light lunch.
Ingredients for Turmeric Cashews
2 Tbsp light soft brown sugar
2 ½ tsp olive oil
2 Tbsp water
¾ tsp ground turmeric
200 g roasted and salted cashews
2 tsp cumin seeds
Method
1. Preheat the oven to 325°F (with the convection fan on, if you have it).
2. Line a medium baking tray with baking parchment.
3. Put the sugar, oil, turmeric, and water into a small saucepan.
4. Bring to the boil on a medium heat, stirring often, then add the cashews and cumin.
5. Cook for another 3–4 minutes, stirring constantly, until the seeds and nuts are coated in a sticky glaze. 6. Transfer to your prepared baking tray, using a spatula to spread the nuts out.
7. Bake for 14 minutes, stirring once halfway, until golden.
8. Set aside to cool completely
Ingredients for Curry Leaf Oil
1 red chilli, thinly sliced, seeds and all (10g)
3 Tbsp olive oil
20 fresh curry leaves (about 2 sprigs)
Method
1. Place the chilli and oil into a small frying pan.
2. Warm on a medium heat and cook for 7 minutes, or until the chilli starts to develop a shine.
3. Add the curry leaves and cook for 2–3 minutes more, stirring often, until the leaves turn translucent.
4. Transfer to a bowl and set aside.
Ingredients for Lime Dressing
⅓ cup lime juice (about 4 limes)
⅓ cup olive oil
2 tsp dijon mustard
3 garlic cloves, crushed
1 Tbsp poppy seeds
¼ tsp salt
Method
Combine all the ingredients except the olive oil and stir. Then slowly drizzle the olive oil and whisk continuously until incorporated.
Ingredients for Salad
1 white cabbage, remove the core and finely shred the rest
1-2 carrots, peeled and thinly julienned
1 red onion, thinly sliced
15 g fresh cilantro, with stems attached
5 g mint leaves
salt to taste
pepper to taste
Method
1. In a large bowl, combine the cabbage, carrots, onion, salt and pepper.
2. Pour the lime dressing over salad ingredients, toss well, and let stand for 15 minutes.
3. Add the cilantro and mint and transfer to a serving platter.
4. Drizzle with curry leaf oil.
5. Dress with cashews, serving the rest in a bowl on the side.
