There are countless variations of this popular side dish; my recipe is inspired by my mom’s, which includes apples and raisins. I use a cashew-based dressing instead of oily vegan mayo, but you can easily forego the cashews for a lighter dressing.
½ cup water
⅓ cup raw, unsalted cashews (about 2 ounces)
2 tablespoons Dijon or stoneground mustard
1 tablespoon apple cider vinegar
1 small clove garlic, minced
3 cups chopped green cabbage (like cabbage confetti)
1 cup chopped red cabbage (like cabbage confetti)
1¾ cups grated carrots
1½ cups diced apple (skin on; about 1 to 2 apples)
½ cup raisins
¼ cup chopped red onion
1. Place all of the dressing ingredients into a blender and set aside (so that the cashews can soften).
2. Chop and prepare the salad ingredients (cabbage, carrots, apple, raisins, and onion). Toss these salad ingredients together in a large bowl.
3. Blend the dressing ingredients until smooth, and pour into the bowl of vegetables and fruit, mixing thoroughly with a spoon. While you can serve the Coleslaw immediately, the flavors will have a chance to blend more thoroughly if chilled for at least one hour (stir again before serving).
Preparation: 20 minutes
Serves: 6 as a side dish (makes 7½ cups)
Salad variations: Also try adding some chopped radish, bell pepper, raw broccoli or cauliflower, celery, fresh/raw fennel, green onions, tomatoes, or pineapple.
Dressing variations: Add a little horseradish, ground celery seed, or lemon or lime juice.
Above: Creamy Coleslaw.
Above: Without the cashews in the dressing. You can’t see the dressing really, but the flavor is nicely tart and zingy due to the garlic, vinegar, and mustard.
Above: With ground black pepper on top, with a side of apples and grapes.
The term “coleslaw” arose in the eighteenth century as an Anglicization of the Dutch term “koolsla,” a shortening of “koolsalade,” which means “cabbage salad.”
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