Fennel Cabbage Apple Salad With Blackberries Pecans Cashew Dressing

Creamy, Crunchy, Nutty, and utterly moreish. The perfect side for any al fresco gatherings.

If you are interested to know more about my services, please get in touch

slaw recipe, fennel slaw, remoulade, summer salads, vegan slaw, vegan salad, cashew dressing, cashew cream

Yield: 4-6

Author: Suze Morrison

Print

With ImageWithout Image

Fennel Cabbage Apple Salad With Blackberries Pecans Cashew Dressing

Prep time: 20 MinInactive time: 24 HourTotal time: 24 H & 20 M

Creamy, Crunchy, Nutty, and utterly moreish. The perfect side for any al fresco gatherings

Ingredients

For the Salad

• 1 Fennel Bulb, finely sliced
• 1 Red Onion, finely sliced
• 2 Green Apples, core removed and finely sliced
• ½ Small Red Cabbage, shredded
• Large Handful Blackberries
• Large Handful Pecans

Cashew Dressing

• 1 Small clove Garlic, crushed
• 70g Cashews
• 2 tbsp Lemon Juice
• 1 tbsp Tamari
• 1 tbsp Maple Syrup
• 80ml Water
• 1 tbsp Siracha
• 1 tsp Sesame Oil

Instructions

1. Begin the day before with the nuts. Soak the Cashews for the dressing in cold water over night Pre heat oven 160C, roast the Pecans for 12-14 minutes or until smelling fragrant. Set aside to cool
2. The next day, drain the cashews and add to a blender with the remaining ingredients, apart from the water. Pulse to break down then blend until as smooth as possible, taking care to stop and scrape the sides every now and then
3. Add the water bit by bit, blending until completely smooth. Taste, adjust the seasoning and transfer to and airtight jar
4. Toss the fennel onion apple and cabbage in a bowl and add a couple of spoons if the dressing Smear some more dressing around the inside of your serving bowl and toss in the salad
5. Add the toasted pecans and blackberries, drizzle with a little more dressing and serve with any remaining dressing on the side

https://gourmetglow.co.uk/recipes/fennel-cabbage-apple-salad-with-blackberries-pecans-cashew-dressing