Looking for a fresh, creamy coleslaw that skips the mayo? This classic coleslaw salad recipe uses a simple blended cashew dressing that coats every shred of cabbage perfectly.
About Classic Coleslaw Salad
Coleslaw is one of those salads that shows up everywhere. Cookouts, picnics, dinners at home. The classic version uses a mayo-based dressing, but this one is different. The dressing here is made from soaked cashews blended with garlic and vinegar.
It turns thick and creamy in the blender, with no mayo and no dairy at all. The vegetables are simple too. Shredded cabbage, thin-sliced onion, julienned cucumber, and carrot.
Together they give you a salad that is cool, light, and easy to eat. It works as a side dish or on its own as a quick lunch.
Why You’ll Love This Recipe
- No mayo needed. The cashew dressing is creamy on its own. Great if you avoid dairy or eggs.
- Ready in 10 minutes. There is no cooking at all. Just chop, blend, and toss.
- Simple ingredients. Cabbage, carrot, cucumber, and a handful of pantry staples are all you need.
- Works well for meal prep. You can keep the vegetables and dressing separate in the fridge and put it together when you need it.
- Light and fresh. The cashew base is mild and smooth, so the vegetables stay the star.
Ingredient Notes
- Green cabbage – Slice it as thin as you can. Thin shreds soak up the dressing better and are easier to eat.
- Small onion – Slice it paper-thin. If raw onion is too sharp for you, soak the slices in cold water for 10 minutes and drain before using.
- Cucumber – Julienned cucumber adds a cool, watery crunch. Remove the seeds if your cucumber is very watery.
- Carrot – Julienned carrot adds color and a little sweetness. A box grater works fine if you don’t have a julienne peeler.
- Raw cashews – Soak them in water for at least 30 minutes (or up to 4 hours). Soaked cashews blend into a smooth, thick cream much better than dry ones.
- Garlic cloves – Two cloves give the dressing a mild, savory note. Use one clove if you want it lighter.
- Vinegar – Just 1 teaspoon adds a small tangy lift. White vinegar or apple cider vinegar both work.
- Black pepper – A small pinch. Go easy since the garlic already adds some bite.
- Water – Add it slowly when blending. It controls how thick or thin the dressing turns out.
How to Make Classic Coleslaw Salad
1. Finely shred the cabbage and place it in a large mixing bowl.
2. Add the thinly sliced onion, julienned cucumber, and julienned carrot to the bowl. Toss them together lightly.
3. Drain your soaked cashews and add them to a blender along with the garlic cloves, black pepper, vinegar, and salt.
4. Pour in 2 tablespoons (30 ml) of water. Blend everything on high until the dressing is completely smooth and creamy. Stop and scrape down the sides as needed. Add the last tablespoon of water only if the dressing looks too thick to pour.
5. Pour the dressing over the vegetables.
6. Toss everything well so the dressing coats every piece. Taste and add a pinch more salt if needed.
7. Serve right away for the crispest texture, or cover and refrigerate for 20 to 30 minutes before serving.
Expert Tips
- Soak cashews for at least 30 minutes in room-temperature water before blending. They blend into a much smoother cream this way. If you are short on time, use hot water and soak for 10 to 15 minutes instead.
- Slice the cabbage as thin as possible. Thick pieces don’t mix well with the dressing and can be tough to chew.
- Don’t add all the water at once when blending. Start with 2 tablespoons and blend first. Then check the thickness and add more only if needed.
- If you plan to serve this later, keep the dressing and vegetables separate until right before eating. Once dressed, the cabbage slowly releases water and the salad gets wetter the longer it sits.
Serving Suggestions
This coleslaw works as a side dish with almost anything. It goes well inside wraps or piled on top of spicy dishes to cool things down. For a simple weeknight meal, serve it with flatbread and a bowl of dal on the side. I like it to serve with:
- Grilled chicken
- Veggie burgers
- Paneer Stir Fry
- Beef Stew
- Kababs
- Sandwiches
Storage
Keep leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will soften as they sit, so the texture on day 2 will be softer than when fresh. Stir it well before serving again. Incase if you notice some separated water then first remove those water then stir it well.
If you want to make this ahead, store the dressing in a small jar and the vegetables in a separate container for up to 1 day. Toss them together right before you eat.
Frequently Asked Questions
Yes. Overnight soaking works well. Drain and rinse them before blending.
You can. Red cabbage works here. It turns the dressing slightly purple when it sits, but the taste is the same.
Add water a little at a time and blend again. One extra tablespoon usually does it.
Not easily. The cashew dressing needs a blender to get smooth. A small food processor also works if you have one.
Classic Coleslaw Salad Recipe
Ingredients
- 2 cups finely shredded green cabbage
- 1 small onion (thinly sliced)
- 1 small cucumber (julienned)
- 1 medium carrot (julienned)
For the Dressing:
- 15 raw cashews (soaked in water for at least 30 minutes)
- 2 garlic cloves
- ⅛ teaspoon a small pinch black pepper
- 1 teaspoon white or apple cider vinegar
- Salt to taste
- 2 to 3 tablespoons 30 to 45 ml water, as needed
Instructions
- Finely shred the cabbage and place it in a large mixing bowl.
- Add the thinly sliced onion, julienned cucumber, and julienned carrot. Toss lightly to combine.
- Drain the soaked cashews and add them to a blender along with the garlic, black pepper, vinegar, and salt.
- Add 2 tablespoons (30 ml) of water. Blend on high until completely smooth and creamy. Add up to 1 more tablespoon of water if the dressing is too thick.
- Pour the dressing over the vegetables.
- Toss well so the dressing coats everything evenly. Taste and adjust salt if needed.
- Serve immediately for the crispest texture, or refrigerate for 20 to 30 minutes before serving.
Notes
- Soak cashews for at least 30 minutes. Hot water can speed this up to 10 to 15 minutes.
- Slice cabbage as thin as possible for the best texture.
- Add water slowly when blending to control the dressing thickness.
- For make-ahead, store the dressing and vegetables separately and toss right before serving.
Nutrition
