Coleslaw with curry dressing (serves 4)
Ingredients:
⅔ cup diced pineapple (fresh or canned)
To serve: ¼ cup chopped cilantro leaves
¼ cup (2 fl oz) coconut cream
1 tbsp silan (date syrup)
¼ cup apple cider vinegar or white wine vinegar
Optional: ½ tsp dried chili flakes
Instructions:
1. Thinly slice the cabbage and fennel. Peel the carrots and cut them into thin matchsticks. Transfer all vegetables to a bowl and add the pineapple.
2. For the dressing, whisk all the ingredients together in a bowl or blend until smooth. Season with salt, taste, and adjust seasoning as needed.
3. Pour the dressing over the salad and mix well. Refrigerate for at least 1 hour and up to 24 hours. Before serving, sprinkle with cilantro.
