CREAMY COLESLAW

There are countless variations of this popular side dish; my recipe is inspired by my
mom’s, which includes apples and raisins. I use a cashew-based dressing instead of oily vegan mayo, but you can easily forego the cashews for a lighter dressing.

INGREDIENTS

• For the salad:
• 3 cups chopped green cabbage
• 1¾ cups grated carrots (1 to 2 medium)
• 1½ cups diced apple (1 to 2 medium), peeled or unpeeled
• 1 cup chopped red cabbage
• ½ cup raisins
• ¼ cup finely chopped red onion
• 
  
• For the dressing:
• ½ cup water
• 2 ounces raw, unsalted cashews (about ½ cup)
• 2 tablespoons mustard (I like Dijon or stone ground)
• 1 tablespoon vinegar (I like apple cider)
• 1 medium clove garlic, sliced

INSTRUCTIONS

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.

NOTES

For a little variation, add ¼ cup of thinly sliced radish, celery, or fresh fennel, or ½ cup of chopped bell pepper, broccoli, cauliflower, or pineapple.
For a lower-fat dressing, substitute ½ cup of cooked white beans for the cashews.

http://www.straightupfood.com/blog/2013/09/01/creamy-coleslaw/