Preparation time 1 hr, 10 min
This recipe keeps for 4 days
Ingredients (6 servings)
Dressing
- 1 cup Cashews
- 1/3 cup Water
- 1 tbsp Maple syrup
- 1 tsp Yellow mustard
- 1 1/2 tbsp Apple cider vinegar
- 1/2 tsp Salt (to taste)
Salad
- 2 1/2 cup, shredded Red cabbage, raw
- 2 1/2 cup, shredded Green cabbage, raw
- 2 medium Carrots, raw (shredded)
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Instructions
-
Prepare the cashews
First up, ahead of making the dressing, cover the cashew in very hot water (boiling) and let them soak for one hour. -
Prepare the dressing
Drain the water from the cashews and tip them into a high speed blender. Add the rest of the dressing ingredients and blend until creamy and smooth, scraping down the sides as needed. Taste and adjust flavours. -
Assemble the colesaw
Add the shredded carrots and cabbage to a mixing bowl, top with dressing and toss to combine. -
How to store
Store the leftovers in an airtight container, in the refrigerator, for up to 4 days.
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Nutrition
One serving contains 159 calories, 4 grams of protein, 10 grams of fat, and 15 grams of carbohydrates.
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