Coleslaw With Apricots - cooking recipe

Ingredients

50 -75 g cashews
50 -75 g dried apricots
225 g red cabbage, shredded
4 stalks celery, chopped
2 teaspoons sesame seeds
6 tablespoons mayonnaise

Preparation

Toast the cashewnuts for 2-3 minutes under a hot grill until lightly browned.
Cut the apricots into very fine slivers.
Mix with all the other ingredients.
Sprinkle sesame seeds over the top.
If you find the mayonnaise a bit heavy, substitute the dressing with a light vinaigrette or another favourite.