1/2 small cabbage, finely shredded
2 carrots, grated
1 yacon, peeled and diced
1 apple, diced
1/2 cup walnuts, roughly chopped
1/4 cup raisins, dried cranberries or other dried fruit
Dressing:
3 tbs avocado oil
2 tbs apple cider vinegar
2 tbs honey
2 tbs nut butter
juice of 2 limes
1/2 tsp salt
To make the dressing, combine all the ingredients in a jar. Use a fork to mash the nut butter and honey if they are hard, then put the lid on the jar and shake well. Make the coleslaw by mixing all the vegetables, fruit and nuts in a large bowl. Add the dressing and toss to combine.
Tips for using yakon: The South American tuber yakon has been called the underground pear, because of its similar crunchy texture and slightly sweet flavour. It can be added to stir fries, roasted with other root vegetables, steamed or eaten raw. It can be grated, julienned or diced and can be added to a fruit salad as well as vegetables. Yakon has a tendency to brown, so after peeling, sprinkle with lemon juice to prevent discolouring.
I love getting home from work to my fruit and veg bag full of fresh, organic produce, the surprise of ingredients has got me perusing my cook books again! Thank you,
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
