YUM! This is my new favorite slaw, sweetened with apples, and delightfully delicious! It may very well be the best slaw I have ever tasted, and the dressing is pretty much miraculous, made with raisins and cashews, making it both sweet and creamy!
It’s my own spin on a Cathy Fisher recipe in Straight Up Food. She adds raisins to the slaw, but I move the raisins (less of them) to the dressing instead, plus reduce the cashews, omit the red onions in the slaw, the garlic in the dressing, etc. It’s super good, and perfect along with corn on the cob and Southwestern Bean Burgers – or piled high over Pulled Jackfruit in Spicy BBQ Sauce.
SWEET AND CREAMY CABBAGE AND APPLE SLAW
2 cups green cabbage, shredded
2 cups red cabbage, shredded
2 crisp apples, peeled and diced
2 carrots, peeled and shredded
1/2 cup water
1/3 cup raw cashews
1/3 cup raisins, packed
2 tablespoons brown mustard
2 tablespoons balsamic vinegar
sprinkle of kosher salt (optional)
In a large bowl, mix together cabbages, apples, and carrots. Set aside.
Into a high-powered blender like a Vitamix, add water, cashews, raisins, brown mustard, vinegar, and a sprinkle of salt. Process until smooth.
Pour dressing over coleslaw, and toss well. Cover and refrigerate until serving time. Toss again well just before serving.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen