Recipe: Cashew Cabbage Slaw by Aimee Herb, nutritionist & mom
Cashew Cabbage Slaw
Here’s a salad that takes advantage of many beautiful Bainbridge Island fall vegetables. It’s not only lovely to look at with its rainbow of colors, but, each serving contains a wealth of vitamins, minerals, good fats and immune boosting ingredients, so, eat and enjoy
3 tbsp coconut oil
3 tbsp unsweetened flaked coconut
1 tbsp grated lime rind
2 limes juiced (apx 3 tbsp juice)
2 tbsp honey
1 tbsp tamari or soy sauce
1 tbsp water
1 small clove minced or micro-grated garlic (micro-grating releases juice)
½ tbsp minced or micro-grated ginger
2 small sweet red peppers or ½ large red pepper thinly sliced
2 ½ cups grated or thinly sliced red cabbage
2 med size leaves of kale julienned
1 med-large size carrot julienned
½ cup roasted cashews coarsely chopped
3 tbsp finely chopped cilantro or mint
- Heat small skillet over medium heat and add 1 tbsp coconut oil. Swirl pan until coconut oil melts. Add coconut and cook 5-6 minutes until lightly toasted, stirring frequently. Remove pan from heat to cool.
- In small saucepan melt additional 2 tbsp coconut oil then add grated lime rind, honey, tamari, water, garlic and ginger. Whisk these ingredients together to form your salad dressing. Take a quick taste and add salt if needed. Set aside.
- Combine red pepper, cabbage, kale and carrot together in a large bowl, add dressing and toss to coat. To allow flavors to incorporate set aside for 5-10 minutes then serve sprinkled with toasted coconut, cashews and herbs.
Serves: 4-5, ¾ to 1 cup servings
: To increase protein or make this salad a full meal try serving it over a bed of cooked quinoa or add a serving of diced and grilled tofu.
Recipe inspiration and adaptation came from Oct 2016 edition of Cooking Light magazine (Cashew, coconut, cabbage slaw)