- 50 -75 g cashews
- 50 -75 g dried apricots
- 225 g red cabbage, shredded
- 4 stalks celery, chopped
- 2 teaspoons sesame seeds
- 6 tablespoons mayonnaise
Directions See How It's Made
- Toast the cashewnuts for 2-3 minutes under a hot grill until lightly browned.
- Cut the apricots into very fine slivers.
- Mix with all the other ingredients.
- Sprinkle sesame seeds over the top.
- If you find the mayonnaise a bit heavy, substitute the dressing with a light vinaigrette or another favourite.