We are getting back into coleslaw season, so I thought I would share my twist on the classic, a coleslaw with kale! I like to try to get a variety of greens into my meals and this is the perfect way to do so! It is perfect to make a day ahead for a BBQ or picnic, or even to make as something to bring in your lunches for the week. This has a creamy dressing made from cashew butter so there is no dairy or eggs in it. It is completely plant based and tastes just llike classic coleslaw!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- In a large bowl, combine the kale, cabbage, carrots, onions, and garlic.
- In a blender or food processor, combine the cashew butter, water, cider vinegar, maple syrup, and sea salt and process until smooth . Add the dill, chives and pepper and pulse until they are well distributed.
- Pour the dressing over the greens in the bowl and mix together with clean hands until it is all combined.
- Let sit for 15 minutes, then mix again and serve!
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- Heart Healthy
- Side Dish