Rainbow Carrot Slaw with Cashew Dressing
Coleslaw is a popular side dish usually made with cabbage, this dish takes a sustainable approach by using seasonal carrots, rainbow or not for a just as delicious dish with even more crunch. I love rainbow carrots because it elevates the look of a dish, visually, while still maintaining the same great taste as the ubiquitous orange carrot. The dairy-free cashew dressing deviates from the standard mayonnaise dressing as a healthier and just as creamy alternative. The longer you allow the carrots the marinate with the dressing - the better the flavors will meld. But, if you’re anything like me and can’t help yourself, you can eat the slaw as soon as you combine the carrots with the dressing!
Ingredients:
¼ cup of cashews, soaked overnight
¼ teaspoon of sea salt
2 teaspoons of white vinegar
1 teaspoon of lemon juice
2 tablespoons of chopped cilantro (add more for additional garnishing)
Instructions:
- Use a food peeler to cut carrots into ribbons or cut them into any shape that you wish. Add to a bowl.
- Rinse cashews and drain. Add cashews with ¼ cup of water into a blender, add salt, vinegar, and lemon juice. Blend until smooth.
- Pour the dressing over carrots and combine. Allow mixture to marinate in the refrigerator for 30 minutes to an hour.
- Toss cilantro onto your carrot slaw, mix.
Recipe by Local Roots recipe contributor, Fati Son of Je Gbese, @jegbese.
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