An easy oil-free, plant-based red cabbage slaw with a creamy dressing made with cashews and maple syrup. Great for potlucks!
Simple Red Cabbage Coleslaw [Vegan]
- 4 cups red cabbage, shredded
- 2 cups carrots, shredded
- 1 cup cashews, raw
- 2/3 cup water
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon dried celery flakes
- 1/4 teaspoon black pepper
- salt to taste
Soak cashews in hot water for at least 20 minutes.
Drain water from cashews, reserving 2/3 cup of soaking water.
Combine shredded cabbage and carrots in a salad bowl.
Place all dressing ingredients in a food processor and blend until smooth, stopping to scrape down sides as needed.
Pour dressing over cabbage and carrots and stir to coat thoroughly. Enjoy immediately or refrigerate until serving.
A 16 ounce bag of pre-chopped coleslaw mix (found in the produce section), can be used in place of the shredded cabbage and carrots. Unfortunately, these are usually made with green cabbage, rather than red. Slaw will keep for up to 5 days in an air-tight container in the refrigerator.