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).
Prep Time: 20 min
Cook Time: 0 min
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.