Creamy Cashew Turmeric Slaw {dairy-free, vegan, paleo}

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:

Is slaw a must-have for your summer picnics and cookouts?

Creamy Cashew Turmeric Slaw
As we near summer's grilling, BBQ, and picnic season, you need a yummy and healthy slaw to complement your outdoor meals. You need this dairy-free, vegan, Paleo Creamy Cashew Turmeric Slaw with the benefits of turmeric!
Servings4 people
Prep Time15 minutes
Ingredients
Instructions
  1. Soak the cashews in water overnight or for at least 2-3 hours to soften them.
  2. Shred the cabbage and carrots in a food processer (or chop finely by hand). Place in a salad bowl.
  3. In a food processor or blender, add the cashews, water, garlic powder, turmeric powder, salt and pepper. Blitz or blend until smooth.
  4. Add the creamy dressing to the slaw and stir through.
  5. Serve and enjoy.
Recipe Notes
  • Store in the fridge for up to 3 days.

The post Creamy Cashew Turmeric Slaw {dairy-free, vegan, paleo} appeared first on Wildly Organic.


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