Coleslaw with cashew mayo

Inspired by Miriam’s recipe (Original recipe here) – I tried it using the ingredients more easily available locally and substituted where required. It was so amazingly refreshing to be finally able to taste a Coleslaw salad! Being a vegetarian, I hadn’t come across a eggless mayonnaise version of coleslaw. Thanks to this recipe – I could finally taste and make this famous salad!
Hope you like it as much as I did.

Makes: main meal for 2 or sides for 4.

INGREDIENTS FOR COLESLAW

  • ½ white cabbage, washed and shredded
  • ½ onion, shredded or 1 small onion
  • 1 carrot, sliced or shredded
  • 1 sweet red apple, thinly sliced in rounds, for decoration (and consumption)

Garnish: I used flax seeds

INGREDIENTS FOR RAW MAYO

  • 1/2 cup raw cashews, washed and drained (preferably pre-soaked for an hour or two)
  • 1/2 cup water
  • juice of lemon
  • the zest of ½ lemon
  • himalayan salt to taste (I used ½ teaspoon)
  • 1 tsp honey

METHOD

  • Place your shredded and sliced vegetables in a bowl.
  • Meanwhile, place your drained cashew nuts in a food processor, and process until broken down.
  • Slowly add the liquids a little at a time, and process. Continue doing this until you have added all the liquid. Then process once again for a minute or two.
  • Pour onto your coleslaw, and toss with a salad spoon and fork. Garnish.
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