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Creamy Cashew Coleslaw
3/4 cup raw cashews
1 juicy or 2 drier lemons, juice of
1 tablespoon agave syrup
1 teaspoon vegan Dijon mustard
1 teaspoon whole-grain mustard
1/4 large cabbage, shredded
1/4 cup sliced almonds, lightly toasted
2 cups shredded green or white vegetables of choice*
1 green Thai chili, minced (optional)
3 sprigs mint, parsley, or coriander, minced
1. Dressing: To a blender, add cashews, lemon juice, and agave syrup; process until smooth (add a small amount of water if necessary). Transfer to bowl and mix in Dijon mustard and whole grain mustard.
2. Salad: In a bowl, thoroughly combine cabbage almonds, vegetables of choice, chili, and mint.
3. Pour dressing over salad; toss to combine. Serve.
* zucchini, fennel, green bell pepper, snow peas, sprouted mung beans, kohlrabi, etc.
Source of recipe: I invented this delicious dressing as an alternative to icky mayo! Note: I like to keep my coleslaw all green and white, 'cause it's pretty, but feel free to play with the colours by using other vegetables!
SO HOW'D IT GO?
5/5 stars for me! It wasn't exactly like I remember coleslaw but I like it even better! I used my Vitamix to blend the cashews and liquids and it still came out super thick so I watered it down enough for me to blend it smooth. I added a dash of salt and pepper at the end. This is definitely going to help me to eat my raw veggies. Thank you for this recipe!
I like this recipe! Well, I only made the dressing part, but I'd make the rest if I had the ingredients. As it was, I had a bag of prepped slaw to use.
Dressing: Easy to make and whole foods (if you substitute the agave with dates). I didn't. I only had about 1/2 cup cashews, so I added raw macadamia nuts to make up the difference. It came out really thick, so I added apple cider vinegar and water, and then added an extra squirt of mustard until I got it to a consistency that would lightly coat the slaw. I didn't have Dijon, so I used stoneground. Dijon would have had a better bite. I don't know what coleslaw is supposed to taste like for a comparison (it's not really a West Coast food), but I like how this tastes and will make it again. I did add the toasted almond slices, along with raisins, and they work really well and "make" the salad.
My non-veg, coleslaw loving Mom and sis were fascinated with this! They couldn't believe it was made from cashews!
Musings on the dressing.....
Personally I love citrus juice in salad dressings; I guess that's what I'm comfortable with. The most vinegar I'd ever let into my dressings is the small amount present in the wholegrain mustard. And, yeah, I designed it as a creamy alternative to mayo, and yet you mayo fans added veganaise to it? I find this amusing, but of course, do whatever floats your boat. ;)b The weird thing is, when I make my dressing and put it on my coleslaw and then eat some leftovers the next day, it tastes oddly similar to mayo, to my nose. And yet(!) this doesn't turn me off. ;D I just don't get it.
This was pretty good... I followed moonkeymama's suggestions since I'm not the biggest fan of lemon... the dressing turned out really rich but was still good... I added english cucumbers to the mix... yum
Yummy!! My toddler (going through a refusal to eat raw veggies besides carrots phase right now) just inhaled a whole bowl of it, happily crunching the cabbage away! Thanks so much for this recipe.
I made a few substitutions based on what I had - apple cider vinegar instead of lemon juice and vegenaise instead of the mustards. Because I added extra veggies (with lots of great colors!) I needed more of the cashew dressing. I also omitted the almonds and added sesame seeds to the cashew mixture. Red and green cabbage, zucchini, green onion, carrot were the veggies I used. Ooh, also I added about a teaspoon of Bragg's.
I'm going to make lettuce wraps later with tofu, avocado sprouts and this coleslaw! Yum yum yum!!
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