Parsnip, hispi cabbage with tamari baked cashews and a ginger + lime dressing

Parsnip, hispi cabbage with tamari baked cashews and a ginger + lime dressing

November 24, 2020

You'll need:

2 large parsnips, sliced in half and cut into strips diagonally

⅓ red hispi cabbage, thinly shredded

1 bunch spring onions, chopped

100g cashews

2 tbsp tamari

1 tbsp agave syrup

3 tbsp tahini

2cm cube ginger

1 lime

Salt 

Olive oil

Method:
  1. Preheat the oven to 180 degrees
  2. Put the parsnip on to a roasting tray, season with salt and cover with olive oil. Roast for 30 minutes
  3. Mix the cashews with tamari, agave & salt. Bake for 10 minutes
  4. Mix the tahini with the juice of 1 lime and the grated ginger
  5. In a bowl, mix the parsnips, cabbage & spring onions and stir through the dressing. Season to taste.
  6. Top with cashews and Enjoy!