Vegetable Slaw w/ Cashew Dressing
This is an easy raw salad to serve with tacos, or to eat alone. The lemon and cashew dressing is lighter and healthier than traditional mayo.
Yield
1 Cup
Ingredients
- 1 cup raw cashew pieces, soaked for 1 hour
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon honey or agave nectar
- 2 Tablespoons white miso
- 2 Tablespoons olive oil
- ½ teaspoon black pepper
- ¼ cup water, as needed for texture
- 4 cups thinly sliced green cabbage
- 1 cup thinly sliced collard greens
- 2 cups shredded crunchy vegetables
Instructions
- Drain and rinse cashews.
- Blend cashews in a food processor until the texture of sand. Add lemon juice, vinegar, honey, miso, olive oil and black pepper. Blend until very smooth and pourable, adding water 1 Tablespoon at a time if needed.
- Combine all vegetables in a large bowl and pour on the dressing. Stir until evenly coated. Let sit for ½ hour before serving. Enjoy!