Morning all, and happy Monday! I hope you had a wonderful weekend and had a nice balance of relaxation and fun! I had a great time Friday night out to dinner and drinks with a friend. It was a long overdue girls night! Saturday was spent doing some shopping and baking with my sister. We made these insanely delicious gluten-free vegan chocolate cupcakes with whipped chocolate coconut cream frosting!
Sunday was a busy day running errands and prepping for the week ahead. If your weekend came to a close too quickly as well and you’re looking for an easy dish to whip up than I’ve got just the thing for you!
Curry Cucumber Radish Slaw with Raisins and Cashews. One bowl. Stir. Done! Enjoy the flavor explosion with each bite and the glorious texture profile of this dish :)
Curry Cucumber Radish Slaw with Raisins and Crunchy Cashews
Serves 4
1 can of garbanzo beans, rinsed and drained
1 pink lady apple, diced
1 cucumber, diced
6-7 small radishes, finely sliced
1/3 cup of raisins
1/3 cup of cashews
Juice from 1/2 a lemon
1 tsp apple cider vinegar
2 tsp curry powder
A dash of salt and pepper
Tahini for drizzling
To make this dish, simply combine all ingredients in a large mixing bowl and stir to combine! It’s that easy! Store in the fridge as it is best chilled. When ready to serve I recommend drizzling on some tahini! Enjoy!
just water please 