Cooking and preparing meals is about simplicity. I really believe that Australia’s long-running obsession with cooking shows is because we know we’ll never make what they make on the telly. We get to watch our gourmet chef fantasy played out by others, saving us the trouble to actually do it. Most of us make meals that we know the family will eat, that we can make in our sleep and are easy. Or is it just me? Maybe I’ve said too much.
Point is, simple doesn’t have to be repetitive or boring. What I’ve learned from my friends who are accomplished home cooks is that it only takes a small twist in a recipe to make a new meal.
Take coleslaw. Cabbage, carrot, parsley in a mayonnaise dressing. So familiar, it’s unremarkable. But change the dressing and suddenly I feel like making coleslaw. Kat said that her dressing could have been more mayo-like if I had a better food processor, so it looks a bit chunky in the photo, but I can tell you it tasted great and I don’t care about the creaminess.
The kids still ate it. Bonus.
Coleslaw with cashew dressingPrint This
- 1/4 cabbage, shredded
- 3 carrots, scrubbed and grated
- 1 small bunch parsley, finely chopped
- 1 cup raw cashews, soaked overnight (or soaked in hot water for an hour)
- juice of 1/2 lemon
- 1 teaspoon maple syrup
- 1/4 to 1/2 cup water
- 2 tablespoon apple cider vinegar
- 1/2 teaspoon Dijon mustard
- salt and pepper to taste
- Combine cabbage, carrot and parsley in a large bowl.
- Drain and rinse soaked cashews. Place cashews in a food processor with apple cider vinegar, mustard, lemon juice, salt and pepper and 1/4 cup of water. Blend on high speed until creamy. Add more water to reach desired consistency.
- Pour over the salad and mix well.