I don’t know why, but I detested coleslaw when I was younger and gave it a wide birth at barbecues, which seemed to be the only place it was ever served. I eventually grew out of that and realised it can actually be delicious, with much more versatility than just a barbecue accompaniment. For some reason though, I always thought it would be complicated to make and therefore never attempted to make my my own until a couple of years back. I now realise that it is super simple!
This version is of course based around using whole food ingredients. It is also egg and dairy free. I like to make a big batch, which serves me well for a few days as a great addition to most meals. I will say that the time to prepare this varies on the equipment you have available; a food processor with a grater attachment is infinitely quicker than the chopping or elbow grease/box grater method, although perhaps not such a good workout.
The addition of raisins is optional but highly recommended. The burst of sweet chewiness is so complementary with the crunch of the vegetables, however if you’re avoiding sugars or dried fruits it is fine to leave them out.
- 1/2 head white cabbage, shredded
- 1/2 head red cabbage, shredded
- 3 large carrots, shredded
- Handful raisins
- 1/2 cup cashew nuts, soaked for at least 4 hours if possible
- 1/4 cup water
- 2 tbsp nutritional yeast (optional)
- 1/2 tbsp onion granules/powder
- 1 tbsp apple cider vinegar
- Juice of half a lemon
- Pinch of sea salt
- To prepare the slaw, simply mix ingredients together in a large bowl.
- To make the dressing, add all ingredients to a blender and blend until smooth.
- Add desired amount of dressing to the slaw and mix. Leftover dressing can be stored in the fridge for a few days.