Cilantro gives this slaw an exotic Southeast Asian flavor, which can be further amplified by replacing the lemon juice with lime juice and adding a dash of crushed red pepper flakes.
But don’t let the cilantro keep you from trying this dish. Parsley is a fine substitute if you’re in the cilantro-haters camp. Cashew butter adds a twist.
You’ll have plenty of cashew butter left over; it can be refrigerated for up to 2 weeks.
Crunchy Coleslaw With Creamy Cashew Dressing 2 cups roasted cashews 1 tablespoon vegetable oil,
optional 1/ 4 teaspoon salt 4 cups shredded green
cabbage 1 large carrot, grated 2 tablespoons minced
cilantro OR parsley 1/ 4 cup mayonnaise 2 tablespoons lemon juice 1 tablespoon white wine
vinegar 1 teaspoon sugar Salt and ground black pepper For the cashew butter: Combine the nuts, oil, if using, and salt in a food processor. Process for 2 to 3 minutes. Stop to scrape down the sides of the work bowl.
Continue to process for about 7 minutes, until the desired consistency is reached, for a total of 10 minutes. Transfer to a tightly covered container and refrigerate until ready to use. For a more spreadable consistency, let the butter sit at room temperature for 20 minutes. If the oil rises to the top, stir before using.
For the coleslaw: Combine the cabbage, carrot and cilantro in a mixing bowl.
Combine1/4 cup of the cashew butter, mayonnaise, lemon juice, vinegar and sugar in a medium bowl.
Season with salt and pepper to taste. Stir to form a well blended dressing. Pour over the vegetables and toss gently to coat. Taste, and adjust the seasoning as needed. Cover and refrigerate until ready to serve.
Makes 4 to 6 servings.
Adapted from Nut Butter Universe by Robin Robertson (Vegan Heritage Press, 2013)
Food, Pages 30 on 05/29/2013