Creamy Coleslaw
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).
Serves: 6
Prep Time: 20 min
Cook Time: 0 min
Ingredients
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
Directions
1
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).
2
Place all of the salad ingredients (green cabbage, carrots, apple, red cabbage, raisins, and onion) into a large bowl.
3
Blend the dressing ingredients until smooth. Pour the dressing over the salad and toss well.
4
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.
5
For a lower-fat dressing, substitute 1/2 cup of cooked white beans for the cashews, and decrease the water to 1/4 cup.
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