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Crunchy Cali Slaw
Salads, when made with careful consideration and a little love, can be the best food you can eat.
We were compelled to craft a salad for #BISHBASHBOSH that embodies California because it really is one of our favourite places in the world.
Make this salad as a side for a BBQ, make it today to take to work tomorrow or, if you really love coleslaw, make it, plate it up and chow down for dinner! 🤣(admittedly, not everyone’s bag) What’s your fave salad? Let us know in the comment community be low!
- 50g almonds
- 1 small white cabbage (about 350g shredded weight)
- 2 red onions
- 3 carrots
- 2 Gala or other crispy, sweet apples
- 15g flat-leaf parsley
- 3 limes
- 200g egg-free mayonnaise
- 2 tbsp BBQ sauce
- 1 heaped tbsp mustard
- 1/2 tsp hot sauce
- 2 tsp salt
- 1 tsp black pepper
- Good pinch of cayenne pepper
Spread the almonds out on a baking tray and pop in the oven at 180°C for 8 minutes
Cut the cabbage into quarters, discarding the core, and shred finely. Transfer to a large serving bowl, separating the shreds with your fingers
Peel and finely slice the onions, and scatter into the bowl, separating the slices.
Peel the carrots and grate them using the large holes of a grater (or cut them into fine ribbons). Add to the bowl and toss to mix.
Core, halve and then chop the apples into matchsticks and toss them into the bowl
Pick and roughly chop the parsley leaves and add most to the bowl, reserving a small handful for garnish
Take the almonds out of the oven, spread them out on a chopping board and roughly chop into small pieces
Halve the limes and squeeze the juice into a small bowl. Add the rest of the dressing ingredients and mix with a fork until smooth.
Pour the dressing over the slaw and mix everything together. Sprinkle over the reserved parsley and chopped almonds, and serve!