Coleslaw with Creamy Dressing
Indian and Malay food is known for their fiery but flavoursome curries turned down by a cooling sambal. This coleslaw can be seen as a type of sambal served in small portions or as a proper salad where everybody helps themselves from a large serving platter. The dressing is creamy, almost like a thin mayonnaise, flavoured with a hint of curry, flavoursome, but not hot.
- 3 Carmién Rooibos teabags
- 3¼ fl oz boiling water
- 1 egg
- finely grated rind and juice of 1 lemon
- pinch of salt and ground cumin
- 6¾ fl oz cold-pressed avocado oil
- 6 beetroot cooked skinned and cut into wedges or slices
- ½ a small cabbage thinly sliced
- 6 baby carrots peeled and julienned if preferred
- 1 cubed green pepper
- 3½ oz raisins
- 1 chopped bunch of coriander leaves
- A sprig of mint, chopped
- 1 oz each pecan and macadamia nuts
- Handful fried onions
- Handful roasted sesame seeds and sunflower seeds
- Place the tea bags in a large measuring jug (or jug of the stick blender).
- Pour over the boiling water, infuse for 5 minutes, give the bags a good squeeze and remove the bags.
- Let cool.
- Add the egg, lemon rind and juice as well as salt and cumin.
- Blend with a stick blender until emulsified, about 5 minutes.
- Slowly add the oil and keep on mixing with the stick blender till all the oil is added.
- Keep in fridge till needed.
- Arrange all the salad ingredients on a large salad platter or in small bowls, pour over the salad dressing and slightly mix.
- Just before serving, sprinkle with nuts, onions and seeds.
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