Recipe: Cashew Cabbage Slaw by Aimee Herb, nutritionist & mom

October 05, 2016

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

1. 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.
2. 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.
3. 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 Note: 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)
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