I had my doubts about Vegan Dairy Free Coleslaw….but this stuff rocks. I think it might become my go to coleslaw recipe even after we are finished with our elimination diet. I love the nutty flavor and lightness to it. It has a great blend of vinegar and sweetness. Miss Tomboy loved it so much she just ate it by itself as a snack.
Adapted from detoxinista.com
1/2 cup raw cashews
1/4 cup water
1/4 cup diced red onion
3 tablespoons malt vinegar
1 to 2 tablespoons maple syrup
1/2 teaspoon sea salt
Combine all of the ingredients in a high-speed blender starting with just 1 tablespoon of maple syrup and blend until completely smooth and creamy. Taste the dressing and add another tablespoon of maple syrup to the mix, if desired, for a sweeter, more Southern-tasting coleslaw.
To assemble toss the dressing over a mixture of shredded cabbage, carrots, and any other shredded vegetables you like (such as raw beets or broccoli stems). Allow to marinate for at least an hour in the fridge before serving.
You may not need all of the dressing for one batch so leftovers can be stored in the fridge for up to 4 days.