Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
Heliamphora, 04/04/09
Creamy Cashew ColeslawIngredients (use vegan versions): 1/4 large cabbage
50g sliced almonds
about 2 cups shredded green/white vegetables of choice - zucchini, fennel, green bell pepper, snow peas, sprouted mung beans, kohlrabi, etc.
1 green Thai chilli (optional)
a few sprigs mint/parsley/coriander
Dressing:
3/4 cup raw cashews
juice of 1-2 lemons
1 tablespoon agave syrup (or similar sweetener)
1 teaspoon vegan Dijon mustard
1 teaspoon wholegrain mustard
Directions:Lightly toast the almonds in a dry pan. Finely shred the cabbage and other vegetables. Finely chop the fresh herbs. Put them into a large mixing bowl.
In a blender, process the cashews with the lemon juice and agave until completely smooth (adding a small splash of water if necessary). Combine with the mustards, then toss the dressing with the salad. Serve.
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!
Source of recipe: I invented this delicious dressing as an alternative to icky mayo!
Makes: 4-6 servings, Preparation time: 20 minutes
