Laden with saturated fat and calories, typical coleslaw is a weight loss disaster. This delicious, vegan, mayo-free coleslaw is a very healthy option and yet is amazingly rich and creamy.
Prep Time20 minutesmins
Total Time20 minutesmins
Servings: 4servings
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
1tablespoonhoney, agave nectar, or other sweetener
5cupsfinely shredded raw green cabbage (approximately half medium head)
1mediumcarrot, shredded
Instructions
Place cashews in a fine-mesh colander and rinse under hot water. Drain.
Place drained cashews and 2/3 cup water in blender and blend until very smooth and creamy.
Add remaining ingredients, except cabbage and carrots, and blend until smooth.
Shred cabbage and carrot and place in large mixing bowl. Mix blender mixture into shredded cabbage a little at a time until desired consistency is achieved. (If you have extra dressing left over, it can be used as a salad dressing.)
Chill before serving.
Notes
1. Approximately one half of a 13-ounce package of silken tofu equals 2/3 cup.2. I shred my cabbage with a food processor, and my prep time is as little as 10 to 15 minutes. You can reduce this time even more if you use packaged, pre-shredded veggies.Yield: 4 to 6 servingsVariation: Add some purple cabbage and/or sliced radishes to dress up this yummy slaw.