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.