• 150 g (5½ oz/1¼ cups) shredded red radish
• 50 g (1¾ oz/⅔ cup) shredded fresh coconut
• 450 g (1 lb/3 cups) finely grated carrot
• 40 g (1½ oz/¼ cup) thinly sliced red onion
• ½ cup chopped coriander (cilantro) leaves (optional)
• 2 tablespoons virgin coconut oil
• ¼ teaspoon celery seeds
• ¼ teaspoon fennel seeds, crushed
• ¼ teaspoon cumin seeds
• 155 g (5½ oz/1 cup) Devilled cashews
• 2 teaspoons lime juice

Devilled Cashews

Makes 10 Portions

• 100 ml (3½ fl oz) virgin coconut oil
• 500 g (1 lb 2 oz/3¼ cups) raw unsalted cashews
• 4 fresh curry leaf sprigs, leaves picked
• 2 teaspoons chilli powder
• 2 teaspoons freshly ground black pepper
• 2 teaspoons salt

For the devilled cashews, heat the coconut oil in a heavy-based frying pan or wok over high heat until a light smoke haze appears. Add the cashews and fry for about 1 minute, or until golden brown. Add the curry leaves, then strain the mixture out of the hot oil, into a bowl. Toss with the chilli powder, pepper and salt and set aside.

For the salad, place the radish, coconut and carrot in a clean tea towel and squeeze out all the liquid. Place the shredded vegetables in a large bowl. Add the onion and coriander, if using, and 155 g (5½ oz/1 cup) of the devilled cashews. Set aside.

Heat the coconut oil in a frying pan over medium heat. Add the celery, fennel and cumin seeds and gently cook for a minute or two, until golden brown.

Drizzle the warm spiced coconut oil over the salad, along with the lime juice, and toss together. Serve immediately.