Creamy cabbage & carrot slaw
This slaw is super simple and 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. 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.
Dressing ingredients:
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
Slaw ingredients:
1/2 head white cabbage, shredded
1/2 head red cabbage, shredded
3 large carrots, shredded
Handful raisins
Method
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.