This post may contain affiliate links. Please read my disclosure and privacy policy.
As the weather gets warmer, I find myself craving lighter, picnic-style meals.
Like 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.
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
- 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.
Nutrition
Per Serving: Calories: 123, Fat: 9g, Carbohydrates: 7g, Fiber: 0g, Protein: 3g
Enjoy!
—
Reader Feedback: Are you a fan of coleslaw?
I am new to your site. The Cole slaw dressing was amazing. I had just made vegan sloppy Joe lentils and was craving a creamy slaw to top it. I honestly didn’t follow the directions and put all the sweetener in. Regardless, it was delicious!
Great Job! Loved the dressing. It was nice and subtle and didn’t take away from the dish!
Can you just use the cashews as they are or do they have to be soaked first?
Can you substitute white onion for the red?
Sure, I don’t see why not!
Delicious recipe!!
I just made this, it tastes amazing! Thank you so much =) the vegan version is much lighter on my tummy. Gonna try this with a vegan burger next!
How many heads of large cabbage does this dressing cover?
I was looking for an easy side dish to take to a party and I made this and it turned out really good. A few days later I made it again but I had some cilantro on hand and decided to through in a good handful of fresh cilantro and this turned out so delicious. I add a little more water to keep it the same consistency and even added an ice cube to chill the dressing so I could use it right away! This is my new favorite side dish and my husband suggested using it on a taco (shrimp or tempeh) for a topping.
To everyone looking for substitution ideas: I replaced the cashews for a quarter cup each of walnuts and Brazil nuts, which I soaked for about twenty minutes to compensate for their crunchier texture. The consistency and flavor alike came out great. I found it a tad sweet for my taste, so I added a couple teaspoons of dijon mustard to balance the flavors. Topped with chia seeds and pecans, this was a delicious lunch! Thanks for another excellent recipe, Megan!
This was delicious!! Thanks for sharing the recipe!!