Rainbow Super Slaw

This refreshing Rainbow Super Slaw will put to rest any childhood nightmares you have about coleslaw. Vibrant vege, crunchy seeds, mixed with the most delicious creamy cashew mayo.

Course dinner, Salad, Side Dish

Cuisine American, New Zealand

Diet Vegan

Keyword coleslaw, creamy dressing, Summer

Prep Time 15

Total Time 15

Servings

Calories 138kcal

Author Buffy Ellen Gill

Cost $6

Equipment

Blender

Ingredients

Slaw

¼ green cabbage finely sliced
⅛ red cabbage finely sliced
2 carrots grated / julienned
2 spring onions finely sliced
1 red capsicum finely sliced
1 green apple grated / julienned
Handful of parsley chopped

Cashew Mayo

½ c cashews
¾ c water
3 tbsp lemon juice
1 tbsp dijon mustard
¼ tsp sea salt

Toppings

½ c pumpkin seeds toasted / activated

Instructions

Finely slice all the veges and place in a large bowl. If you have a mandoline you can use this for slicing, otherwise just grate the carrot and apple, and use a sharp knife for the rest. Finely chop the herbs and add in also, reserving a few for the top.
Blend the mayo in a blender for 1 minute until smooth and creamy, then add to the veges. Toast the seeds in a small pan on low until golden and fragrant, then add to the bowl, reserving a few for the top.
Mix gently until fully combined, then sprinkle with reserved herbs and seeds. Serve straight away, or keep in the fridge for up to 5 days in a sealed container.

Video

Notes

Nut free: Use hemp seeds or sunflower seeds in the mayo and to top. Sunflower seeds in the mayo will however go a little grey after a day or two.
This salad is super versatile, so use whatever veges you have on hand to make it colourful. Other additions that work well are red onion, orange or yellow capsicum, pink radishes, snow peas, and finely sliced green beans. Herb subs can include mint, chives, or coriander. Or swap your green apple for a red one, or a very firm pear.
For the seeds, you an either lightly toast them in a pan, or use pre-activated ones.

Nutrition