Prep: 20 minutes
By Cathy Fisher
This recipe was inspired by my mom's coleslaw, which features apples and raisins. Coleslaw is a great plant-based side dish for holiday feasts, and everyone at the table will love it. Use white beans instead of cashews for a lower-fat dish (see Notes).
- For the salad:
- 3 cups chopped green cabbage
- 1 3/4 cups grated carrots
- 1 1/2 cups diced apple, peeled or unpeeled
- 1 cup chopped red cabbage
- 1/2 cup raisins
- 1/4 cup finely chopped red onion
- For the dressing:
- 1/2 cup water
- 2 ounces raw, unsalted cashews
- 2 tbsp mustard (I like Dijon or stone ground)
- 1 tbsp vinegar (I like apple cider)
- 1 medium clove garlic, sliced
Place all of the dressing ingredients (water, cashews, mustard, vinegar, and garlic) into a blender, and set aside for at least 15 minutes (so the cashews can soften).
Place all of the salad ingredients (green cabbage, carrots, apple, red cabbage, raisins, and onion) into a large bowl.
Blend the dressing ingredients until smooth. Pour the dressing over the salad and toss well.
For a little variation, add 1/4 cup of thinly sliced radish, celery, or fresh fennel, or 1/2 cup of chopped bell pepper, broccoli, cauliflower, or pineapple.
For a lower-fat dressing, substitute 1/2 cup of cooked white beans for the cashews, and decrease the water to 1/4 cup.