Plant-Based Simple Red Cabbage Coleslaw
An easy oil-free, plant-based red cabbage slaw with a creamy dressing made with cashews and maple syrup. Great for potlucks!
Servings 6
Calories 185kcal
Equipment
- Food Processor
Ingredients
Slaw
- 4 cups red cabbage, shredded
- 2 cups carrots, shredded
Dressing
- 1 cup cashews, raw
- 2/3 cup water
- 3 Tbsp maple syrup
- 2 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tsp onion powder
- 1 tsp dried celery flakes
- 1/4 tsp black pepper
- salt to taste
Instructions
- Soak cashews in hot water for at least 20 minutes.
- Drain water from cashews, reserving 2/3 cup of soaking water.
- Combine shredded cabbage and carrots in a salad bowl.
- Place all dressing ingredients in a food processor and blend until smooth, stopping to scrape down sides as needed.
- Pour dressing over cabbage and carrots and stir to coat thoroughly. Enjoy immediately or refrigerate until serving.
Notes
A 16 oz bag of pre-chopped coleslaw mix (found in the produce section), can be used in place of the shredded cabbage and carrots. Unfortunately, these are usually made with green cabbage, rather than red.
Slaw will keep for up to 5 days in an air-tight container in the refrigerator.