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As the weather gets warmer, I find myself craving lighter, picnic-style meals.
Like this authentic, creamy coleslaw.
Rather than using mayonnaise as a base, this dressing gets its creaminess from raw cashews, which promote heart health. Cashews are a great source of magnesium, which is essential for calcium absorption, known to improve bone health and keep our nervous system running smoothly. Insufficient magnesium in the body can lead to high blood pressure, migraines, muscle soreness and fatigue, so this salad is a delicious way to help boost your intake!
What I love about shredded cabbage salads, is the fact that they are perfect for packed lunches and meals on the go. The cabbage is sturdy enough to remain crunchy, even when marinated in dressing overnight. In fact, this salad is best when marinated for a few hours, to allow the flavors to develop. Feel free to add any toppings you like, such as a handful of raisins and crunchy pecans.
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Creamy Coleslaw Dressing (Dairy-free)
makes 1 cup of dressing
Inspired by this recipe
Ingredients:
1/2 cup raw cashews
1/4 cup water
1/4 cup diced red onion
3 tablespoons raw apple cider vinegar
1 to 2 tablespoons honey
1/2 teaspoon sea salt
Directions:
Combine all of the ingredients in a high-speed blender, starting with just 1 tablespoon of honey, and blend until completely smooth and creamy. Taste the dressing and add another tablespoon of honey to the mix, if desired, for a sweeter, more Southern-tasting coleslaw.
To assemble, toss the dressing over a mixture of shredded cabbage, carrots, and any other shredded vegetables you like (such as raw beets or broccoli stems). Allow to marinate for at least an hour in the fridge before serving.
You may not need all of the dressing for one batch, so leftovers can be stored in the fridge for up to 4 days.
Ingredients
- 1/2 cup raw cashews
- 1/4 cup water
- 1/4 cup diced red onion
- 3 tablespoons raw apple cider vinegar
- 1 to 2 tablespoons honey
- 1/2 teaspoon sea salt
Instructions
- Combine all of the ingredients in a high-speed blender, starting with just 1 tablespoon of honey, and blend until completely smooth and creamy. Taste the dressing and add another tablespoon of honey to the mix, if desired, for a sweeter, more Southern-tasting coleslaw.
- To assemble, toss the dressing over a mixture of shredded cabbage, carrots, and any other shredded vegetables you like (such as raw beets or broccoli stems). Allow to marinate for at least an hour in the fridge before serving.
- You may not need all of the dressing for one batch, so leftovers can be stored in the fridge for up to 4 days.
Nutrition
Per Serving: Calories: 123, Fat: 9g, Carbohydrates: 7g, Fiber: 0g, Protein: 3g
Enjoy!
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Reader Feedback: Are you a fan of coleslaw?
This is our go to for a slaw dressing. Quick and easy. I add herbs, garlic, etc. to switch it up. I think of cabbage as a winter veggie and this makes a great crisp addition to a squash or other winter dish when tender summer greens are not available.. It also works as a sauce for roasted Brussel sprouts, wedge of cabbage, broccoli. A great dressing for roasted sweet potato and Brussel sprouts.
Simple and spot on flavor!
Made the Creamy Coleslaw dressing for my cabbage salad & it was yummy. This is the first time I have used cashews for a sauce & it was really good. Still have some dressing left over so will make another salad up. Will try this again. I still what to make the Sesame-Lime coleslaw up.
Fabulous salad, we almost ate it all in one go. I made it with cabbage, carrots and apples. I also added some raisins for sweetness. Thanks!
This is sooooooooo delicious! Absolutely what I was looking for as I’m trying to eliminate oil from my diet and replace it with nuts and seeds. The only issue is with my BlendTec, it wasn’t quite enough volume to get the cashews super creamy, so next time I will double the recipe. If someone had a small blender or immersion blender I bet that would work great. I did skip the onion and added a tablespoon of whole grain mustard and it was so so good. Thank you!