This is a fresh coleslaw without the heavy dressing of egg yolk and fat. I love coleslaw so much and now it is even better! The dressing is so delicious you could also use it as a dip for raw vegetables. There is a Japanese version of the dressing also listed in the recipe if you don’t have a blender / food processor to crush the cashews. I used red cabbage for the Japanese coleslaw and sprinkled with pumpkin seeds.
“He who has health, has hope; and he who has hope, has everything.” Arabian proverb
1/4 red or green cabbage or both – finely sliced
2 carrots – grated
1/2 cup fresh parsley or any other herb you like
1 cup raw cashews
1/4 cup apple cider vinegar
1/2 clove garlic
1/4 cup olive oil
1 Tablespoon maple syrup
Juice of 1 lemon – squeezed
1/2 cup water
Pinch of salt
What do I do now?
To make the dressing – put everything in a blender and process until creamy and smooth.
Add more water if you like the dressing to be thinner.
Mix the cabbage, carrot, herbs and dressing in a bowl and mix – enjoy!
1 Tablespoon Miso paste
1/2 Tablespoon sesame oil
2 Tablespoons apple cider vinegar
1/2 Tablespoon Tamari
1 Teaspoon fresh ginger – finely grated
Dash of maple syrup
Anything else I should know?
Best to eat this as soon as you have made it – it will be crispy and delicious but note I have kept the leftovers overnight and it was still crispy and delicious. I love coleslaw so much but the dressing is always so full of fat and makes the vegetables heavy – this version is just delicious. Your body will love you for it!
If you don’t have a food processor / blender / nutri ninja or equivalent you can make the Japanese dressing instead.