Okay I know that I’ve said this before but I am not kidding when I say that this is the best coleslaw that I’ve ever had. It was quick and easy to prepare—which made eating it just that much more enjoyable—and packed full of flavour. It’s also dairy-free for all of you who can’t tolerate dairy out there—which includes me 😉
The recipe came from one of my all time favourite cookbooks (Nourishing Meals) and goes great with pretty much any spring meal. I served mine along side pulled pork, roasted cauliflower and brussels sprouts. But it would also be great served with barbecued chicken, burgers or even grilled tofu.
Make it tonight and let me know what you think!
Yield: 6-8 servings
8 cups shredded green cabbage
2 large carrots, shredded
1/4 to 1/2 cup chopped chives
1/2 cup raw cashews
1/2 cup water
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1/2 to 1 teaspoon herbamare or sea salt
Small handful of fresh parsley
- Place the shredded cabbage, carrots, and chives into a large bowl, set aside.
- Place the cashews and water into a high-powered blender and blend until smooth. Then add the olive oil, vinegar, herbamare and parsley and blend again until the ingredients are just incorporated. If you blend it too long the parsley will completely break down and the dressing will be green.
- Pour dressing over cabbage and toss together. Taste and add more salt if necessary.
- Refrigerate until ready to serve.