Vegetable slaw with cashew cream dressing

Makes about 2 cups of dressing

The dressing for this salad is a great alternative to the traditional slaw dressing made with mayonnaise and milk products. Try to substitute other vegetables in the salad, making your own favorite combination.



1 cup raw cashew nuts
½ cup water
½ cup lemon juice
zest of 1 lemon
3-4 tablespoons maple syrup
2 teaspoons Dijon mustard
¼ teaspoon salt


¼ small red cabbage
¼ small cauliflower
3 medium carrots
1 C sugar snap pea, green peas or green beans
½ red bell pepper
2 small zucchini
1 bunch parsley


Combine all ingredients in a blender and blend until creamy then refrigerate. Finely slice or shred the cabbage. Cut the cauliflower into 3 pieces and finely slice each piece. Finely julian ne the carrots. Diagonally slice the sugar snap pea or green beans. Finely slice the bell pepper. Use a peeler to peel the zucchini lengthwise. Cut each peel into long ¼ inch strips. Roughly chop the parsley. Reserve some parsley for garnish. Combine all the vegetables in a bowl and toss with the dressing. Sprinkle with the rest of the parsley.