Honey Curry Mustard Slaw

As we hope to make clear over the weeks and months ahead, a major focus of this blog is to highlight #thegeneralstory of the amazing work others are doing around us. It’s the work we see and appreciate in the community around us that inspires us each day.

Aubrey of Drumbeets is a quintessential example. Not only does she author and photograph the beautiful blog that is Drumbeets (along with a beautiful Instagram to match), she plays the drums (hence the title of her blog) in the local band, Day Laborers & Pretty Intellectuals. Just in case you’re not reading inbetween the lines here, she’s a badass.  

This recipe here is one of Aubrey’s wonderful creations, putting our Honey Curry mustard to use twice, in much different ways, in one recipe. Please, carry on for her Spring inspired slaw.

cabbage, cashew & apple slaw ~ serves 4 
6 cups thinly sliced green cabbage
1 large apple, thinly sliced or cubed
1 cup roasted unsalted cashews
2 green onions, thinly sliced
2 cups roasted honey curry mustard chickpeas (recipe below)
avocado & honey curry mustard dressing to taste (recipe below)
1 ripe avocado *optional

roasted honey curry mustard chickpeas

2 cups cooked chickpeas

1 tablespoon olive oil

1 tablespoon honey curry mustard

1/2 teaspoon sea salt

1/2 teaspoon curry powder

Preheat oven to 425°F. Whisk oil, mustard, salt and curry powder together in a bowl, then stir in the chickpeas to coat. Spread coated chickpeas onto a large baking sheet lined with parchment or foil. Don't overcrowd the chickpeas - the more space between them the better! Bake for 30-40 minutes, stirring occasionally, until toasty and crisp. Let chickpeas cool on a paper towel or brown paper bag.

avocado & honey curry mustard dressing
1/2 ripe avocado
1/4 cup olive oil
1/4 cup white wine vinegar
3 tablespoons lemon juice
2 tablespoons honey curry mustard
1 teaspoon curry powder
1/4 teaspoon sea salt
cayenne to taste

Wiz up in a blender, adding a splash of water if needed to reach a thick-dressing consistency.