Creamy Cashew Turmeric Slaw {dairy-free, vegan, paleo}
Growing up in our household, no Sunday lunch was complete without a side of coleslaw.
It was a tradition I somewhat hold to this day. While I may not have the same extraordinary Sunday lunches my mother would put on, I do maintain a salad habit.
My go-to salads are simple green salads and a coleslaw (aka ‘slaw’) of some notion.
Creamy Cashew-Turmeric Slaw {dairy-free, vegan, paleo}
Over the years, I’ve spent a lot of time experimenting with slaw dressings.
Whether making mayonnaise from scratch or trying something exotic like coconut cream, I’ve been on a mission to craft the BEST slaw!
Finally, I decided to try a totally dairy-free slaw — which led to this Creamy Cashew-Turmeric Slaw!
It has a touch of turmeric for an added punch of color and nutrition. Because isn’t turmeric all the rage these days? I must say, I do rather love it. So much in fact, it’s become a staple in my pantry for when I want things to look as bright and yellow as the sun. (Learn more about the amazing benefits of turmeric!)
Whatever you do, steer well clear of the store-bought mayonnaises. They are loaded with highly processed vegetable oils (like soybean and canola oil) and additives that definitely shouldn’t be part of a healthy lifestyle.
As we come into summer, get ready for your picnics and BBQs with a fantastically healthy slaw recipe! Give this slaw a try, maybe with some chicken smothered in our Real Food Sweet Heat BBQ Sauce!
More Healthy Summer Dishes You’ll Love:
- Cucumber & Blueberry Quinoa Salad with Blood Orange Vinaigrette {gluten-free, vegan}
- Cacao Spiced Steak Rub
- Freeze-Dried Mango Salsa
- Paleo Italian-Marinated Steak & Mushrooms
- Wild Mushroom Grilled Chicken
Is slaw a must-have for your summer picnics and cookouts?
- 2cups shredded green cabbage
- 2cups shredded purple cabbage
- 1cup shredded carrot
- 1/2cup Wildly Organic Soaked & Dried Cashews
- 1/2cup water
- 1/4tsp turmeric
- 1/4tsp garlic powder
- Wildly Organic Himalayan Pink Salt
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Soak the cashews in water overnight or for at least 2-3 hours to soften them.
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Shred the cabbage and carrots in a food processer (or chop finely by hand). Place in a salad bowl.
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In a food processor or blender, add the cashews, water, garlic powder, turmeric powder, salt and pepper. Blitz or blend until smooth.
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Add the creamy dressing to the slaw and stir through.
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Serve and enjoy.
- Store in the fridge for up to 3 days.
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