amy chaplin

celebrating the art of eating well

Simple slaw with tangy cashew dressing

POSTED ON January 30, 2010

red and napa cabbage slaw

This slaw is so simple that I planned to revisit the recipe and perk it up by adding more ingredients, like julienne carrot, celery and maybe some toasted cashews to make it post-worthy, but when I tasted the leftovers about five hours later, I decided the dish was delicious as is.

The rich and creamy cashew dressing coats the crunchy cabbage perfectly and I was thinking that it would be yummy as a dip or sauce for steamed vegetables too. If you’re in Australia and you can’t get cashew butter, try it with macadamia nut butter. If you’re in Holland use that delicious white almond butter you find in De Natuurwinkel.

Cabbage has many healing properties and most of them are owed to its high sulfur content; sulfur is warming to the body and a blood purifier. Cabbage nourishes the stomach and improves digestion. It also helps fight the common cold, mental depression and irritability. With more vitamin C than oranges and one of the best sources of anticarcinogenic phytonutrients, which aid the enzymes that ward of carcinogens and inhibit cancer formation, it clearly is a super food.

Red cabbage has additional antioxidant properties from phenolic compounds that give it its beautiful red color.


slaw and dressing

Simple slaw with tangy cashew dressing

¼ head of red cabbage, finely sliced
¼ head Napa cabbage, finely sliced
1 scallion, finely sliced


3 tablespoons raw cashew butter, I like Artisana
2 tablespoons filtered water
2 tablespoons brown rice vinegar
Sea salt
Freshly ground black pepper

Toss cabbage and scallion in a medium size bowl.

To make the dressing, place the cashew butter and water in a small bowl, mix until smooth and creamy. Stir in rice vinegar, salt and black pepper. Taste, adding salt as needed. Pour over cabbage and toss well to combine.

Serves 2, with some leftovers that will improve with age.

POSTED IN Gluten free, Salads

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