Creamy Coleslaw (Dairy-free)


As the weather gets warmer, I find myself craving lighter, picnic-style meals.

creamy coleslaw in a bowlLike this authentic, creamy coleslaw.

Rather than using mayonnaise as a base, this dressing gets its creaminess from raw cashews, which promote heart health. Cashews are a great source of magnesium, which is essential for calcium absorption, known to improve bone health and keep our nervous system running smoothly. Insufficient magnesium in the body can lead to high blood pressure, migraines, muscle soreness and fatigue, so this salad is a delicious way to help boost your intake!

What I love about shredded cabbage salads, is the fact that they are perfect for packed lunches and meals on the go. The cabbage is sturdy enough to remain crunchy, even when marinated in dressing overnight. In fact, this salad is best when marinated for a few hours, to allow the flavors to develop. Feel free to add any toppings you like, such as a handful of raisins and crunchy pecans.

Creamy Coleslaw Dressing (Dairy-free)
makes 1 cup of dressing

Inspired by this recipe

Ingredients:

1/2 cup raw cashews
1/4 cup water
1/4 cup diced red onion
3 tablespoons raw apple cider vinegar
1 to 2 tablespoons honey
1/2 teaspoon sea salt

Directions:

Combine all of the ingredients in a high-speed blender, starting with just 1 tablespoon of honey, and blend until completely smooth and creamy. Taste the dressing and add another tablespoon of honey to the mix, if desired, for a sweeter, more Southern-tasting coleslaw.

To assemble, toss the dressing over a mixture of shredded cabbage, carrots, and any other shredded vegetables you like (such as raw beets or broccoli stems). Allow to marinate for at least an hour in the fridge before serving.

You may not need all of the dressing for one batch, so leftovers can be stored in the fridge for up to 4 days.

bowl of creamy coleslaw

4.67 from 9 votes
Print
Creamy Coleslaw Dressing (Dairy-free)
Prep Time
10 mins
Total Time
10 mins
 

A creamy, dairy-free coleslaw, perfect for packed lunches and picnics.

Course: Salad
Servings: 3
Calories: 123 kcal
Author: Detoxinista.com
Ingredients
  • 1/2 cup raw cashews
  • 1/4 cup water
  • 1/4 cup diced red onion
  • 3 tablespoons raw apple cider vinegar
  • 1 to 2 tablespoons honey
  • 1/2 teaspoon sea salt
Instructions
  1. Combine all of the ingredients in a high-speed blender, starting with just 1 tablespoon of honey, and blend until completely smooth and creamy. Taste the dressing and add another tablespoon of honey to the mix, if desired, for a sweeter, more Southern-tasting coleslaw.
  2. To assemble, toss the dressing over a mixture of shredded cabbage, carrots, and any other shredded vegetables you like (such as raw beets or broccoli stems). Allow to marinate for at least an hour in the fridge before serving.
  3. You may not need all of the dressing for one batch, so leftovers can be stored in the fridge for up to 4 days.

Enjoy!

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Comments

Lou Ann

Can you just use the cashews as they are or do they have to be soaked first?

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