A red cabbage and carrot slaw with a zesty lime sriracha mayo and salted roasted cashew nuts. Inspired by the flavours of Thailand, here's an Asian twist to classic coleslaw.
Zest the lime and juice it. In a small bowl combine the mayonnaise, sriracha sauce and 2 tbsp of lime juice. Stir to combine.
Peel and spiralize the carrots. Using a knife or a pair of scissors, cut the carrots into shorter strings. Thinly slice the red cabbage. Combine the vegetables and stir in the sriracha mayo dressing. Crush the cashews and stir half of them in to the salad.
Transfer the salad to a serving bowl. Sprinkle the remaining cashew nuts on top and finally add the lemon zest.