Napa Slaw with Toasted Cashews

Method

1. 01

   Finely shred the cabbage and cut into lengths that are about 1 inch long Peel and cut the carrots into matchsticks Thinly slide the onion and then fry in the bullion and water until the water is all evaporated Heat the butter and then brown the cashews until they are golden brown, stirring frequently.

2. 02

   Drain the oil from the cashews in a colander.

3. 03

   Place all the above in a large bowl.

4. 04

   Sprinkle the celery seed on top.

5. 05

   Whisk the oil and vinegar and then pour over the top.