It's Summer and that means its Barbecue Season! This is one of my favourite salads to take to barbecues and parties - it's colourful, it tastes great and it stays crunchy all day.

And it's super-healthy! This recipe brings together the anti-inflammatory and cancer-fighting benefits of cruciferous veggies (like cabbage), with the antioxidant benefits from the flavonoids in purple-pigmented foods!

But most importantly, it's absolutely DELICIOUS! It's sweet and crisp and crunchy - and the Cashew Mayo we use for the dressing is out of this world. In fact, I dare you not to eat it by the spoonful! Click here for the recipe, or see below.

Ingredients

Coleslaw

1/4 Red Cabbage, finely shredded
2 red apples, cut into match sticks
2 purple carrots, grated
1 red onion, diced
Pomegranate seeds

Cashew Mayo

150g raw cashews
Juice of one lemon
1/4 cup apple cider vinegar
1 Tablespoon olive oil
1 teaspoon pomegranate molasses
1/2 cup water
Salt and Pepper to taste

Method

Cashew Mayo

Place all Cashew Mayo ingredients in Vitamix or other high speed blender and blend until smooth.

Red Coleslaw

Place red cabbage, apples, purple carrots and onion in a large bowl and toss together.
Drizzle with Cashew Mayo
Sprinkle Pomegranate seeds on top

Serve and enjoy!

NOTE: Whilst this salad is delicious with the Cashew Mayo, for a lighter salad it can be simply dressed with a mix of olive oil and apple cider vinegar.