This Asian-inspired coleslaw with seasonal cabbage and juicy apple makes for a healthy main course or a delicious side dish.
Oven 200C/180C fan/gas mark 6
Preparation time: 10 minutes
100g cashew nuts
50g pumpkin or sunflower seeds
2 tsp soy sauce + 1 tsp runny honey
2 apples, finely sliced
juice of 1/2 a lemon or lime
1/4 white or red cabbage, finely shredded
2 large carrots, grated
1 tbsp white wine or rice wine vinegar
3 tbsp toasted sesame oil
1 1/2 tsp runny honey or 1tsp sugar
Put the seeds on a baking sheet and toast in the oven for 4 minutes.
Remove from the oven, pour over the soy sauce and honey and return to the oven for a further 2 minutes or until caramelized. Set aside to cool.
Toss the sliced apple in the lemon or lime juice and put in a large bowl with the cabbage and carrot.
Mix the dressing ingredients and add to the salad, tossing everything together.
Sprinkle the cooled nuts and seeds on top and serve immediately.
Recipe: Charlotte Dunne
Photograph: Richard Dunne