Creamy Apple Coleslaw
First, I wanted to write down my good old, same old way of making coleslaw, but since I love to experiment, I decided to change things up a little. My coleslaw teamed up with an apple and a lemon, and the result was not just creamy and flavorful, but also juicy, fresh, and definitely on the lighter side.
You will need:
- a high speed blender
Ingredients:
- 1 small green cabbage, cleaned and shredded
- 2 large carrots, scraped and shredded
- 2 leaves kale, stalks removed and chopped
- 1 juicy, flavorful apple (I used Jonathan), cored and chopped
- some parsley, chopped
For the dressing:
- 1 cup raw unsalted cashews, soaked overnight or for at least 4 hours, drained
- ½ cup (120 ml) filtered water
- juice of 1 lemon
- 1-2 tsp maple syrup
- 3 Tbsp apple cider vinegar
- 1 – 1½ tsp Celtic sea salt
- ½ tsp mustard powder
- ½ tsp celery seeds
- 1 Tbsp extra virgin olive oil
- black pepper to taste
- ½ cup (120 ml) vegan sour cream, homemade or store-bought
Preparation:
Prepare cabbage, carrots, kale, apple, and parsley, toss into a big bowl and set aside. Put all the dressing ingredients, except sour cream, into your blender and blend at high speed for about 2½ – 3 minutes. Use the tamper to push down all the bits and pieces from the sides. The texture of the dressing should be completely smooth. Pour the dressing into a medium size bowl. Let it cool down a bit before you whisk in the sour cream. Pour the mixture over the coleslaw, combine well, and let it sit in the fridge for 1-2 hours. Season to taste and enjoy!
Notes:
- Perfect to prepare ahead of time. It even tastes better the next day!
- You could add some roasted pumpkin seeds, sunflower seeds, or chopped pecans for the extra crunch.
- I love the combination of coleslaw and red lentil pecan patties.
