This is the first full week of fall and with it we have all of the flavours of fall! Lets face it, we still have so many different fall fruits and vegetables that are available to us! Among those are nice fresh fall apples as well as cabbage. I have made this coleslaw for quite a while without the apples, but I have to say that adding the apples in gives your mouth a happy surprise. Coleslaw dressing is usually on the sweeter side. The apple pieces give each bite a tangy sweetness.
Traditional coleslaw dressing is usually filled with mayonnaise. Since this dressing is made from raw cashews, it’s perfect for eating clean! The creamy texture and maple undertones of this dressing have delicious flavours that completely compliment each other!
Creamy Apple Coleslaw (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)
8 c. shredded cabbage
2 medium carrots -peeled and shredded
2 apples-diced (I used Macintosh, but you can used whatever type you’d like)
1 green onion- sliced (or other mild onion)
1/2 c. raw cashews (soaked in water for at least four hours- then rinse and drain)
1/4 c. water
1/4 c. olive oil (or desired oil)
1/3 c. maple syrup (or honey if not vegan)
2 Tbsp. apple cider vinegar
1/2 tsp. ground mustard powder
sea salt and pepper to taste
Put all ingredients for dressing into blender. Blend on high until all ingredients are pureed and smooth. Put all ingredients for your slaw into in large bowl.
Mix dressing into slaw. Salt and pepper to taste. I like to let all the flavours combine for a few hours before serving.
Leftovers can be store covered in the fridge for up to three days.