Creamy Red Cabbage Slaw
If you like coleslaw as much as I do, this one is for you! It comes with a beautiful red color twist, is deliciously creamy, flavorful, and fresh with a crunchy texture and nutty taste. Creamy red cabbage slaw is so quick and easy to make, even better after a day in the fridge and, therefore, a perfect candidate to bring for a picnic, potluck, or buffet. An all-season side dish, salad, snack that is on top of that nutrient-rich, healthy, and extremely tasty!
Remember to soak cashews!
You will need:
- a high speed blender
Ingredients:
- 1 small head red cabbage, quartered, cored, thinly sliced
- 2 medium-size carrots, shredded
- 1 flavorful apple, cored, cut into thin wedges, sliced
- ½ cup pecans (60 g), chopped
- ½ cup fresh parsley, minced
For the dressing:
- 2 generous cups (280 g) raw, unsalted cashews, soaked in sufficient water for at least 4 hours or overnight, drained
- ¾ cup (180 ml) filtered water
- 2 tsp Celtic sea salt
- 1 generous tsp black mustard seeds
- 1 tsp celery seeds
- 7 Tbsp apple cider vinegar
- 1 – 2 Tbsp maple syrup
Preparation:
Quarter cabbage head lengthwise. Use a sharp chef’s knife to remove the core.
Thinly slice it and chop into even shorter pieces. Place into a large bowl with shredded carrots, sliced apple, chopped pecans, and minced parsley. If you want you can take some of the shredded veggies and save them as a colorful topping for later.
Place all the dressing ingredients into a high speed blender and blend for about 2 minutes until very creamy and smooth.
Pour dressing over cabbage-, carrot-, and apple-mix.
Mix well, season to taste, then either chill covered in the fridge or serve right away. Top with colorful veggie shreds, if you reserved them, and enjoy!
Notes:
- It might be a personal preference but, in my opinion, any kind of coleslaw tastes so much better at room temperature. If you agree, just take it out of the fridge about ½ hour before you serve it.
- Perfect with all kinds of vegan BBQ items and especially red lentil pecan patties.
