Bok choy coleslaw

Ingredients:

6 cups finely chopped bok choy

1 apple, finely julienned (can be achieved using a mandolin) 1 carrot, as above 1 red onion, thinly sliced ¼ cup buttermilk ½ cup raw cashew nuts a good glug of balsamic vinegar 1 tsp Dijon mustard a handful of sultanas (optional)

salt and pepper to taste

Method:

In a blender place the buttermilk, cashew nuts and balsamic vinegar. Blitz until you get a smooth emulsion.

Add the Dijon mustard and season with salt and pepper. Taste and adjust the seasoning, keeping in mind that this dressing is the sole giver of flavour.

Place the prepared bok choy, apple, carrots and red onion in a large serving bowl. Drizzle the contents of the blender over the salad and scatter with sultanas.