Veggie Coleslaw

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Total Time 40

Servings

Ingredients

Cashew Sour Cream

1 cup raw cashews
1 Tbsp. apple cider vinegar
2 tsp. lemon juice
1/4 tsp. Himalayan cooking salt
1/4 cup water + 1 Tbsp.

Avocado Mayo

1/2 avocado
1 Tbsp. lemon juice
1/8 tsp. Himalayan cooking salt
2 Tbsp. extra virgin olive oil

Coleslaw

1 head cabbage - medium
1 cup baby carrots
1 onion - small
2 organic apples cored and quartered (remove peel if not organic)
1 cup raisins
1 cup cashew sour cream see above
1/2 cup avocado mayo see above
1 tsp. dry mustard
1/2 tsp. Himalayan cooking salt
1/2 tsp. ground black pepper
2 tsp. maple syrup

Instructions

Cashew Sour Cream

Soak cashews in hot water for 30 minutes then drain.
Add cashews, vinegar, lemon, water and salt to a blender or food processor and blend until smooth. (I use my Vitamix blender, but you may be able to achieve similar results with a food processor if you wish to limit the number of appliances you have to wash.)
Set aside in the refrigerator.

Avocado Mayo

Add avocado, lemon, salt, and oil to a blender or food processor and mix until smooth.
Set aside in the refrigerator.

Coleslaw

Shred cabbage in food processor and transfer to a large mixing bowl. (I use my food processor’s coarse shredding disc.)
Replace shredding disc with S blade and add baby carrots to the food processor. Pulse until carrots are finely chopped. Scrape carrots into the mixing bowl.
Add onion to food processor and pulse until finely chopped. Scrape onion into the mixing bowl.
Replace S blade with a shredding disc, shred apples and add to mixing bowl.
Add raisins to mixing bowl and stir to mix ingredients.
Mix avocado mayo, mustard, salt, pepper and maple syrup with cashew sour cream and add to mixing bowl.
Stir until all ingredients are well mixed.
Serve immediately or refrigerate for up to two days.

Notes

Avocado mayo was adapted from a recipe on food.com

Cashew sour cream was adapted from a recipe on wholefoodsmarket.com

TIME-SAVING TIP

To save time, combine all the ingredients for the dressing in your high-speed blender at once:

1 cup raw soaked cashews, 1 Tbs. apple cider vinegar, 1 Tbs. + 2 tsp. lemon juice, scant 1 tsp. fine sea salt, 1/3 cup water, 2 Tbs. olive oil, 1/2 avocado, 2 tsp. maple syrup, 1 tsp. dry mustard, and 1/4 tsp. ground black pepper

Then blend until smooth and add to coleslaw.

You can also chop the apples with the S blade instead of using the shredder to save a bit more time.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition