Crunchy Cashew Slaw
Posted: | Categories: Recipes | Tags:dinner inspo salad substack vegetarian
Crunchy Cashew Slaw
Melissa Ben-Ishay
Salads
This is the perfect slaw—it’s crunchy with lots of refreshing veggies, a crunchy cashew topping, and a creamy dressing that I can’t believe I’ve never made before. Cashews are the star of the show—smothered with honey and seeds for the topping (that doubles as a great snack) and making the honey ginger dressing extra creamy. Bookmark this recipe now and impress your friends and family with it later!
Ingredients
- ½ head green cabbage
- ½ head red cabbage
- 3-4 heads baby bok choy
- 1 red pepper
- 2 carrots, grated
- 3 mini cucumbers
- ½ cup parsley, chopped
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- 1 cup roasted, salted cashews, rough chop
- ⅓ cup pumpkin seeds
- ¼ cup sesame seeds
- 1 tablespoon honey
- ½ teaspoon salt
- 2 tablespoons avocado oil
- ¼ teaspoon cracked black pepper
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- Juice of 2 lemons, about ⅓ cup
- 2 garlic cloves
- ¼ cup olive oil
- 2 tablespoons rice vinegar
- ¼ cup nutritional yeast
- ½ cup roasted, salted cashews
- 1 - 1” knob fresh ginger
- 2 teaspoons honey
- 1 teaspoon salt
Directions
Finely chop the green cabbage, red cabbage, bok choy, and red pepper and add to a large bowl.
- Add the grated carrots, and cut the cucumbers into small, confetti-size pieces (I do this by trimming off the ends, cutting them into ⅛” thick slices, turning to slice into ⅛” thick pieces the other way, and then chopping them into ⅛” cubes.)
- Chop the parsley and add the cucumbers and parsley to the bowl. Stir to mix everything together.
- Now, make the crunchy topping.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Roughly chop the cashews and add them to a bowl with the pumpkin seeds, sesame seeds, honey, salt, and avocado oil. Season with a few turns of black pepper.
- Stir everything together with a spatula or spoon, making sure everything is coated with honey and oil.
- Spread the mixture into a thin layer on the parchment paper.
- Bake for 15-18 minutes, until golden brown. Let cool completely, it will harden into a brittle.
- Break into small pieces and serve over salads or just eat as a snack. If you don’t use it all immediately, store at room temperature.
- While the topping is in the oven, blend the dressing together.
Add the dressing ingredients to a blender and pulse to combine.
- Scrape down the sides of the blender and add water ¼ cup at a time. Blend again. Continue to add water, one tablespoon at a time, until the mixture is pourable but creamy.
- Stir in the salt and adjust to taste.
- To serve the slaw, pour the dressing over the salad in the mixing bowl and stir well to combine. Top with the crunchy cashews and enjoy.
