Vegan Classic Cashew Coleslaw 2 (1)

I have a confession to make.  It seems wrong to admit that despite this being the absolute best time of the year for amazing, delicious, local, beautiful produce… I find myself not as motivated to spend a ton of time in the kitchen.  Gasp!

Now that I have that off my chest (phew!), I have to tell you that as weird as it might sound, one of my absolute favorite things to make and eat lately is a big bowl of coleslaw (I may also throw some raisins in there…).  This recipe is the one I have been eating for lunch regularly.  Because it is equally easy and delicious.  Lunch is me and a big huge bowl of delicious crispy, creamy coleslaw.  And a very happy me!!  Maybe if you think of it as a cabbage salad it sounds less weird?

I realize that not everyone is going to want to sit down to a big bowl of coleslaw and tuck in with a goofy grin.  So when I made this coleslaw for hubby for dinner, I also made my famous BBQ tempeh.  It’s not really famous, but it is one of those dishes I make frequently when I don’t have more then 10 minutes or the brain power to make an inventive dinner.  This may be my favorite summer meal.

Vegan Classic Cashew Coleslaw 1 (1)

I have been very, very into cashew things lately as well.  I am lucky enough to have a Vitamix (thanks to my wonderful Mother who got it for me a few years back!!) but I wanted to make sure this recipe would work even for those who don’t.  Because, true story, the blades on the Vitamix go up to 240 mph.  Crazy fast.  So I used my much less impressive (and over 10 years old) immersion blender to make sure it could also do the job.  Of course, it was a little less smooth then the one I usually whip up in the Vitamix, but it worked great none the less.  And honestly, once the coleslaw was assembled I didn’t even notice the difference.

Health highlight of cabbage:  Cabbage is anti-inflammatory, and rich in antioxidants.  It has been shown to be powerful in reducing risk of cancer.  It supports digestive health, and is heart-healthy as it reduces cholesterol.  Cabbage is also low in calories but packed with nutrients like vitamin K, vitamin C, and folate.

Vegan Classic Cashew Coleslaw 3 (1)

Vegan Classic Cashew Coleslaw
Prep time: 
Total time: 
Serves: 4
  • ⅓ cup Cashews (raw, unsalted)
  • ½ cup boiling water
  • 2 tablespoons White Vinegar
  • ⅓ cup Water (cool)
  • Salt and Pepper (to taste)
  • 1 bag Coleslaw (the kind in the lettuce section with just cabbage and carrots)
  1. In a small heat safe bowl add the cashews and boiling water. Set aside for 5-10 minutes to soften. (if you have a vitamix you can skip the soak)
  2. Once the cashews have soaked for 5-10 minutes, drain and rinse the cashews
  3. Using a blender, blend the cashews, white vinegar, ⅓ cup of cool water, salt and pepper until smooth
  4. Pour the cashew mixture over the coleslaw mix and toss to combine
  5. Serve and enjoy!!!


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