Rainbow root slaw
Perfect for Pesach.
This recipe is from the recently released ‘Mildred’s Vegan Cookbook’ by Dan Acevedo and Sarah Wasserman, published by Mitchell, photography by Matt Russell.
400 g (14 oz) red cabbage, tough outer leaves removed
Blend all of the ingredients in a blender, or in a measuring jug with a stick blender until smooth and glossy.
Finally, add the currants and mix through the slaw.