Prep: 20 minutes

Serves:6 as a side dish

By Cathy Fisher
Most coleslaw recipes are made with a creamy dressing, usually oil-based, but not here. For a creamy texture, I suggest using cashews in this recipe, but you may also make it without any nuts at all, and it's still delicious!


  • Dressing:
  • 1 clove garlic, minced
  • 2 tbsp Dijon or stoneground mustard
  • 1/2 cup water
  • 1 tbsp apple cider vinegar
  • 1/3 cup raw, unsalted cashews (about 2 ounces), optional
  • 3 cups green cabbage, chopped (like cabbage confetti)
  • 1 cup red cabbage, chopped (like cabbage confetti)
  • 1 3/4 cups carrots, grated
  • 1 1/2 cups apple (skin on), diced
  • 1/2 cup raisins
  • 1/4 cup red onion, chopped


Place all of the dressing ingredients into a blender and set aside.

Combine the remaining ingredients (cabbage, carrots, apple, raisins, and onion) in a large bowl.

Blend the dressing ingredients until smooth, and pour into the bowl of vegetables and fruit, mixing thoroughly with a spoon. Serve immediately or chill for at least one hour first to allow flavors to blend.