Classic Coleslaw Salad Recipe
A simple, creamy coleslaw made without mayo. Soaked cashews blend into a smooth dressing that coats fresh cabbage, carrot, cucumber, and onion perfectly
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
Calories: 160kcal