Crunchy Salad With Sweet Potato Salsa and Creamy Turmeric Dressing
[Vegan]

To Make the Salad:

1. Place the cabbage, carrot, celery, greens, and peas in a large bowl and mix well to combine. Add the orange juice, flaxseed oil, and salt and mix gently with your hands to evenly coat the salad.
2.  Place the almonds on a baking tray and bake or grill for 5 minutes until they are brown and fragrant.
3.  To serve, pile up the coleslaw evenly on two plates, scatter with the figs and roasted almond flakes. Serve alongside the sweet potato salsa.

To Make the Salsa:

1. Place the sweet potato cubes on a baking tray with a good drizzle of olive oil and a sprinkle of salt. Roast until tender and ready to eat.
2.  Add the avocado, tomato, spices, salt, and lemon to the baking tray and mix everything together gently- this mixes everything with the olive oil and warms everything slightly.
3.  Serve alongside the slaw and a good drizzle of turmeric dressing.

 To Make the Cashew Turmeric Dressing:

1. Place all ingredients in your blender and blend until smooth.
2.  Serve drizzled over the slaw and the sweet potato salsa.