Preparation time 10 minutes
Cooking time 6–10 minutes
75 g (3 oz) unsalted cashew nuts
2 tablespoons black mustard seeds
500 g (1 lb) carrots, peeled and coarsely grated
1 red pepper, cored, deseeded and thinly sliced
3 tablespoons chopped chervil
2 spring onions, finely sliced
2 tablespoons avocado oil
2 tablespoons raspberry vinegar
1 tablespoon wholegrain mustard
pinch of sugar
salt and pepper
Heat a nonstick frying pan over a medium-low heat and dry-fry the cashew nuts for 5–8 minutes, stirring frequently, or until golden brown and toasted. Tip on to a small plate and leave to cool. Add the mustard seeds to the pan and dry-fry for 1–2 minutes or until they start to pop.
Mix together the mustard seeds, carrots, red pepper, chervil and spring onions in a large bowl.
Whisk together all the dressing ingredients in a small bowl, then pour on to the grated carrot salad. Mix thoroughly to coat and heap into serving bowls.
Chop the cashew nuts coarsely and scatter over the salad. Serve immediately.
For carrot & celeriac coleslaw, mix together 300 g (10 oz) grated carrot and 200 g (7 oz) coarsely grated celeriac with the mustard seeds, chervil, spring onions and dressing, omitting the red pepper. Replace the cashew nuts with 75 g (3 oz) chopped walnuts and serve as above