Apple Dijon Coleslaw

A sweet and tangy coleslaw to make a day ahead.  Let the flavors mingle as it sits in the fridge overnight.

Dressing - blend in a blender:
1/2 c water
1/3 cup raw cashews
2 Tablespoons Dijon mustard
I Tablespoon apple cider vinegar
1 Tablespoon lemon juice
1 clove garlic, minced
1 cup diced apple
1/3 cup finely chopped onion

Salad - mix together in a large bowl:
3 cups green cabbage, shredded

1 cup red cabbage, shredded

1 1/2 cups shredded carrots (about 2)

1 1/2 cups broccoli cut into tiny florets

1/2 cup raisins or dried cranberries

Toss salad with dressing and chill at least one hour before serving, overnight is best.

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Notes: Soak the cashews in the water for about an hour to make them easier to blend.

Use any combination of salad ingredients that equals 7 1/2 cups. Other veggies or fruit to try: red bell pepper, celery, tomatoes, green peas, cauliflower, grapes.

While the coleslaw is chilling in the large mixing bowl, stir it from time to time so the salad veggies can absorb the dressing.

Cabbage Salad

Salad Ingredients

3 cups green cabbage, shredded
1 cup red cabbage, shredded
1 carrot, shredded
1/2 cup red bell pepper, small dice (optional)
1/4 cup chopped parsley
1/4 cup raisins or craisins
2 tablespoons sunflower seeds or sliced almonds


Dressing Ingredients

1/3 cup plain plant-based milk
1/3 cup cashews or walnuts
1 tablespoon vinegar or lemon juice
1 apple cut into chunks
1 tablespoon raisins
1 tablespoons sesame seeds

Blend the dressing ingredients in a food processor or blender. Shred and chop the salad vegetables. Toss the salad and dressing together in a large bowl.  Allow to marinate in the refrigerator a few hours or overnight. Stir before serving. Keeps about 3 days in the fridge.