Creamy Coleslaw

Name: Creamy Coleslaw
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 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; 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

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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