AuthorJennifer LeighCategoryDinner, Lunch, SnacksIf you enjoy coleslaw, but can't handle the dairy, try making your own! This dressing is gluten free, dairy free and egg free. It removes the mayo and added sugar, making this a healthier option. Bring this coleslaw to a picnic or add to your lunch.
0.50 cup Cashews
0.25 cup Filtered Water
0.25 cup Diced Red Onion
3 tbsp Apple Cider Vinegar
2 tbsp Local Organic Honey
0.50 tsp Sea Salt
1
Get out your useful food processor. I use the Hamilton Beach 10-Cup Food Processor. It is reasonably priced and has lasted for 7 years now!
2
Add all ingredients and blend until completely smooth.
3
Toss this healthy dressing with your shredded vegetables and marinate for 60 minutes or more in the refrigerator.
If you are in a rush, I found a package of freshly shredded vegetables at Earth Fare. Our blend was broccoli, cabbage and carrots. I highly recommend it!
Ingredients
0.50 cup Cashews
0.25 cup Filtered Water
0.25 cup Diced Red Onion
3 tbsp Apple Cider Vinegar
2 tbsp Local Organic Honey
0.50 tsp Sea Salt
