Crunchy Salad With Sweet Potato Salsa

For the Slaw

1/4 red cabbage, finely sliced
1 medium carrot, finely sliced
1 celery stalk, finely sliced
12 snap pea pods, peas removed
A good handful fresh leafy greens
2 dried figs, finely sliced
1/4 cup flaked almonds
Juice of 1/4 of an orange
1 teaspoon flaxseed oil
1/4 teaspoon salt

For the Salsa

1 medium sweet potato, peeled and cubed
1 avocado, cubed
2 Roma tomatoes, cubed
A pinch of cumin, paprika, and salt
A good squeeze of lemon juice

For the Dressing

2-inch piece fresh turmeric
1 teaspoon fresh ginger
1/2 teaspoon curry powder
2 tablespoons soaked cashews
1 carrot roughly chopped
1 teaspoon white miso
2 tablespoons unpasteurized lemon juice
1 teaspoon tamaric
3 tablespoons macadamia oil
3/4 cup of water

To Make the Salad

1. Place the cabbage, carrot, celery, greens, and peas in a large bowl and mix well to combine.
2. Add the orange juice, flaxseed oil, and salt and mix gently with your hands to evenly coat the salad.
3. Place the almonds on a baking tray and bake or grill for 5 minutes until they are brown and fragrant.
   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.