I've been loving me some cabbage lately. Last week, I roasted some and it was superb. This week, I wanted to go with something raw instead. And what better dish for raw cabbage than cole slaw?
The challenge was the sauce, which is usually mayonnaise-based. The eggs were out with a vegan diet. Oil and salt were out with the Eat to Live Challenge. I did a little research but all the mayonnaise replacements I found had oil in them. So, I got creative.
For the salad:
1 head of cabbage (I used half red and half Savoy)
1 medium onion
Carrots (I used 5 small ones)
For the dressing:
3/4 cup raw cashews
1 large clove garlic
juice from 1 lemon
1/4 cup vinegar of your choice (I used red wine)
1 Tbsp Bragg's Liquid Aminos
1/2 tsp dill seed
1/2 tsp fennel seed
freshly ground pepper to taste
- Soak the cashews in water overnight.
- Slice the cabbage, onions, apple, and carrots however you'd like to. I sliced everything thinly, including the carrots.
- Drain any excess water off the cashews and put aside. Add all the dressing ingredients to a blender or food processor and blend until smooth and creamy. Add back the cashew water as needed to get the sauce to your desired consistency.
- Add the sauce to the sliced vegetables and toss until they are coated.
|The finished product is beautiful and delicious.|