A twist on the traditional coleslaw, this one includes kale for extra nutrition. A creamy cashew coconut yogurt dressing is an equally tart replacement for mayonnaise/sour cream. A great coleslaw depends on good knife skills. Shred the vegetables into thin ribbons half a pencil width at most, using a mandoline or otherwise.

3 cups / 1/4 head green cabbage (I like Sugarloaf for its sweetness)
2 cups / 1/4 head red cabbage
2 cups / 2 stalks shredded kale
1 cup / 1/2 carrot, julienned carrot
1/2 cup soaked cashews
1/4 cup coconut yogurt
1/4 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup cashew/non-dairy milk or water, or more as necessary

Using a mandoline or very sharp knife, shred the green cabbage, red cabbage, carrot and kale to very thin, about 1/4-inch. Place the vegetables into a large salad bowl.
Combine the ingredients for the dressing except the non-dairy milk in a blender – soaked cashews, coconut yogurt, apple cider vinegar, lemon juice. Blend on high until very smooth. Slowly add in non-dairy milk or water to thin until a creamy consistency is achieved. The dressing may be made ahead and stored in the refrigerator for 2 weeks.
Fold in dressing into salad, tossing well to coat the vegetables. Let the salad marinade in the refrigerator for 4 hours or more. Best enjoyed chilled.

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