The base for coleslaw of raw grated vegetables is a great basis for a healthy addition to a meal. Eating coleslaw is a fantastic way of getting some raw vegetables with all of their health promoting qualities into your diet. When else are you going to eat raw cabbage? Red cabbage as an example of one of the ingredients in coleslaw comes from a class of vegetables known as cruciferous vegetables along with other vegetables such as broccoli, Brussels sprouts, and kale. These vegetables have been associated with a host of health benefits such as helping to lower cholesterol, increasing the detoxification ability of the liver and being protective against certain cancers.
Traditional coleslaw is often made with mayonnaise containing a lot of oil, which is low in nutrients and extremely calorific. This version, with a lovely creamy cashew dressing doesn’t contain any oil, and while nuts as a food group are relatively high in calories, they also contain a lot of nutrients, and cashews contain less than half the calories per gram as oil.
The quantity of ingredients to make the dressing will be enough to make two batches of coleslaw. We tend to only use half the dressing per batch so the coleslaw isn’t overly creamy or calorie dense. This quantity of ingredients works well in the blender, however you can always half the quantities if you only want to make a single batch.
creamy vegan coleslaw
- 1 carrot
- 1/3 red cabbage
- 1/4 celeriac
- 1/2 red onion
- parsley optional
- salt and pepper to taste
- Creamy dressing
- 100 grams of cashews previously soaked for 4 hours if not using a powerful blender
- 125 ml of water
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of Dijon mustard
- 3 tablespoons of nutritional yeast
- 1 garlic clove
- a pinch of salt and pepper
- Grate all of the vegetables into a salad bowl
- Add the salt and pepper
- For the dressing, put all the ingredients into a blender and blend until creamy and smooth
- Add (about half of) the dressing to the salad bowl and stir well