Vegetable Slaw with Cashew Dressing

This is an easy raw salad to serve with tacos, or to eat alone. The lemon and cashew dressing is lighter and healthier than traditional mayo.

Recipe featured at our Vegetarian Taco Night in Kapolei 8/10/11.

Ingredients

• 1 cup cashew pieces, soaked
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. cider vinegar
• 1 Tbsp. honey
• 2 Tbsp. white miso
• 2 Tbsp. olive oil
• ½ tsp. black pepper
• ¼ cup water, more for texture
• 4 cups thinly sliced green cabbage
• 1 cup thinly sliced collard greens
• 2 cups shredded crunchy vegetables

Instructions

1. Soak the cashews for at least an hour.
2. Drain the cashews, and blend in the processor until fine (like the texture of sand). Add lemon juice, vinegar, honey, miso, olive oil, and black pepper and blend until very smooth; add water a tablespoon at a time, until it becomes smooth and pourable.
3. Add all vegetables into a very large bowl and pour in the dressing. Stir until evenly coated. Let sit for about half hour before serving. Enjoy!

Yields 1 cup dressing, 6-8 servings

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