Creamy Coleslaw
Prep time: 
Total time: 
Serves: 6 (makes about 8 cups salad, 1 cup dressing)
  • For the salad:
  • 3 cups chopped green cabbage
  • 1¾ cups grated carrots (1 to 2 medium)
  • 1½ cups diced apple (1 to 2 medium), peeled or unpeeled
  • 1 cup chopped red cabbage
  • ½ cup raisins
  • ¼ cup finely chopped red onion
  • For the dressing:
  • ½ cup water
  • 2 ounces raw, unsalted cashews (about ½ cup)
  • 2 tablespoons mustard (I like Dijon or stone ground)
  • 1 tablespoon vinegar (I like apple cider)
  • 1 medium clove garlic, sliced
  1. Place all of the dressing ingredients (water, cashews, mustard, vinegar, and garlic) into a blender, and set aside for at least 15 minutes (so the cashews can soften).
  2. Place all of the salad ingredients (green cabbage, carrots, apple, red cabbage, raisins, and onion) into a large bowl.
  3. Blend the dressing ingredients until smooth. Pour the dressing over the salad and toss well.
For a little variation, add ¼ cup of thinly sliced radish, celery, or fresh fennel, or ½ cup of chopped bell pepper, broccoli, cauliflower, or pineapple.

For a lower-fat dressing, substitute ¾ to 1 cup of cooked white beans for the cashews.
Nutrition Information
Serving size: ⅙ recipe, 1.3 cups Calories: 141 Fat: 4.6g Saturated fat: 0.8g Carbohydrates: 24.7g Sugar: 14.9g Sodium: 95mg Fiber: 4.1g Protein: 3.6g Cholesterol: 0
Recipe by Straight Up Food at