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!