Creamy Cashew Coleslaw

This salad was my raw contribution to dinner with friends last night. One of my hosts, who particularly dislikes coleslaw, had two servings!


I replaced the agave nectar with raw maple syrup. To keep this recipe raw, the almonds need not be toasted. The dressing is even creamier if you soak the cashews for a few hours.


Creamy Cashew Coleslaw
1/4 large cabbage, finely shredded
50g sliced almonds
about 2 cups shredded green/white vegetables of choice, finely shredded (zucchini, fennel, green bell pepper, snow peas, sprouted mung beans, kohlrabi, etc.)
1 green thai chili (optional)
a few sprigs mint, parsley, coriander

Dressing:
3/4 cup raw cashews
juice of 1 to 2 lemons
1 to 2 tablespoons raw maple syrup*
1 teaspoon vegan dijon mustard
1 teaspoon vegan wholegrain mustard



Lightly toast the almonds in a dry pan.  In a large bowl, combine the cabbage, vegetables, and  herbs.  In a blender, process the cashews, lemon juice, and maple syrup until completely smooth (adding a small splash of water if necessary).  Combine with the mustards, then toss the dressing with the salad and serve.  


From http://vegweb.com/index.php?PHPSESSID=5c7701c45eec7b8312a17007a8117b8b&topic=27316.0