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Creamy Coleslaw


  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6 (makes about 8 cups salad, 1 cup dressing) 1x

Ingredients

Scale
  • 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

Instructions

  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.

Notes

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 3/4 to 1 cup of cooked white beans for the cashews.

Nutrition

  • Serving Size: 1/6 recipe, 1.3 cups
  • Calories: 141
  • Sugar: 14.9g
  • Sodium: 95mg
  • Fat: 4.6g
  • Saturated Fat: 0.8g
  • Carbohydrates: 24.7g
  • Fiber: 4.1g
  • Protein: 3.6g
  • Cholesterol: 0