October 11, 2024 / Lyn Jones / 0 Comments
Kick off your BBQ feast in style. This spicy dip is loaded with herbs, spices and creamy Greek-style yoghurt. Serves 6
Ingredients
200g baby carrots, peeled, halved lengthways
1 bunch radishes, halved lengthways
250g pkt Qukes Baby Cucumbers, halved lengthways
Coles Original Corn Chips, to serve
Jalapeño dip:
2 spring onions, coarsely chopped
1 garlic clove, crushed
1 jalapeño chilli, seeded, chopped
1 cup coriander leaves
1 cup mint leaves
1/4 tsp ground cumin
1 lime, rind finely grated, juiced
1/4 cup (60ml) extra virgin olive oil
1 cup (280g) Greek-style yoghurt
Step 1
To make the jalapeño dip, place spring onion, garlic, chilli, coriander, mint, cumin, lime rind, lime juice, oil and 1/4 cup (70g) yoghurt in a blender. Season. Blend until smooth. Transfer to a bowl. Stir in the remaining yoghurt.
Step 2
Serve the dip with carrot, radish, cucumber and corn chips.
August 26, 2024 / Lyn Jones / 0 Comments
This is the perfect slaw—crunchy with lots of refreshing veggies, a crunchy cashew topping, and a creamy dressing. Cashews are the star of the show—smothered with honey and seeds for the topping (that doubles as a great snack) and making the honey ginger dressing extra creamy. Bookmark this recipe now and impress your friends and family with it later!
Ingredients
½ head green cabbage
½ head red cabbage
3-4 heads baby bok choy
1 red pepper
2 carrots, grated
3 mini cucumbers
½ cup parsley, chopped
For the Cashew Crunch
1 cup roasted, salted cashews, rough chop
⅓ cup pumpkin seeds
¼ cup sesame seeds
1 T honey
½ tsp salt
2 T avocado oil
¼ teaspoon cracked black pepper
For the Creamy Cashew Dressing
Juice of 2 lemons, about ⅓ cup
2 garlic cloves
¼ cup olive oil
2 T rice vinegar
¼ cup nutritional yeast
½ cup roasted, salted cashews
1 – 1” knob fresh ginger
2 tsp honey
1 tsp salt
large bowl
1. Finely chop the green cabbage, red cabbage, bok choy & red pepper and add to large bowl.
Add the grated carrots.
2. Cut the cucumbers into small, confetti-size pieces (I do this by trimming off the ends, cutting them into ⅛” thick slices, turning to slice into ⅛” thick pieces the other way, and then chopping them into ⅛” cubes.)
3. Chop the parsley and add the cucumbers & parsley to the bowl. Stir to mix everything together.
Now, make the crunchy topping.
1. Preheat the oven to 160°C (FF) and line a baking sheet with parchment paper.
2. Roughly chop the cashews and add them to a bowl with the pumpkin seeds, sesame seeds, honey, salt, and avocado oil. Season with a few turns of black pepper.
3. Stir everything together with a spatula or spoon, making sure everything is coated with honey and oil. Spread the mixture into a thin layer on the parchment paper.
4. Bake for 15-18 minutes until golden brown. Let cool completely; it will harden into a brittle.
Break into small pieces and serve over salads or just eat as a snack. If you don’t use it all immediately, store at room temperature.
5. While the topping is in the oven, blend the dressing together.
6. Add all of the dressing ingredients to a blender and pulse to combine.
Scrape down the sides of the blender and add water ¼ cup at a time. Blend again. Continue to add water, one tablespoon at a time, until the mixture is pourable but creamy.
Stir in the salt and adjust to taste.
7. To serve the slaw, pour the dressing over the salad in the mixing bowl and stir well to combine. Top with the crunchy cashews and enjoy.