Crunchy Cashew Slaw

with Cashew Crunch to snack on

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 the key to making the honey ginger dressing extra creamy. Bookmark this recipe now and impress your friends and family with it later!

What You’ll Need

• Blender

• Mixing Bowls

• Sharp Knife

Crunchy Cashew Slaw

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Crunchy Cashew Slaw

Ingredients for Crunchy Cashew Slaw

• 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

For the Cashew Crunch

• 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

For the Creamy Cashew Dressing

• 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

How to Make Crunchy Cashew Slaw

1. Finely chop the green cabbage, red cabbage, bok choy, and red pepper and add to a large bowl.

2. 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.)

3. Chop the parsley and add the cucumbers and parsley to the bowl. Stir to mix everything together.

4. Now, make the crunchy topping.

5. Preheat the oven to 350°F and line a baking sheet with parchment paper.

6. 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.

7. Stir everything together with a spatula or spoon, making sure everything is coated with honey and oil.

8. Spread the mixture into a thin layer on the parchment paper.

9. Bake for 15-18 minutes, until golden brown. Let cool completely, it will harden into a brittle.

10. 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.

11. While the topping is in the oven, blend the dressing together.

12. Add all of the dressing ingredients to a blender and pulse to combine.

13. 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.

14. Stir in the salt and adjust to taste.

15. 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. 

• If you’re allergic to cashews, you can use a little bit of silken tofu to make the dressing creamy. You may need to add a bit less water so it stays thick. For the cashew crunch, use sunflower seeds and/or another nut if you’re able to have them.

• Feel free to leave out the nutritional yeast if you don’t like or have it.

• You can use all green cabbage and all red cabbage if you don’t want to use half of each, or you can use the remaining halves to make the Crunchy Slaw as a taco topping.

• If you can’t find mini cucumbers, use an English cucumber (but you may want to remove some of the seeds).

• For a vegan alternative, swap out the honey for maple syrup.