Serves 4 to 6
The addition of cilantro gives this slaw an exotic Southeast Asian flavor, which can be further amplified by replacing the lemon juice with lime juice and adding a dash of red-pepper flakes. For a more mainstream slaw, use the parsley instead of cilantro. Either way, the cashew butter adds a new and flavorful twist to the popular cabbage salad. The sauce may appear a bit thick at first, but it works out fine once you mix it into the slaw. Lea Jacobson tested this recipe and said it was one of the best coleslaws she’s ever eaten.
Gluten Free
4 cups shredded green cabbage
1 large carrot, grated
2 tablespoons minced cilantro or parsley
1/4 cup cashew butter
1/4 cup vegan mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon natural sugar
Salt and ground black pepper
In a large bowl, combine the cabbage, carrot, and cilantro. Set aside.
In a small bowl, combine the cashew butter, mayonnaise, lemon juice, vinegar, sugar, and salt and pepper to taste. Stir until well blended.
Pour the dressing over the vegetables and toss gently to coat. Taste and adjust seasoning. Refrigerate, covered, until ready to serve.