Quick and Easy 10-Minute Coleslaw for Summer 10分钟夏日卷心菜沙拉

Don’t feel like eating oily on hot days? Like creamy but not in a heavy way? Want vegan friendly? This 10-minute coleslaw recipe is totally your kind.
“Coleslaw” comes from the Dutch term “koolsla”, which means cabbage salad. Commonly the cabbage is dressed with Vinaigrette or Mayonnaise. Vinaigrette is usually made of oil and vinegar, which is easy to make at home. We can adjust the flavor by adding herbs and spices, or using different vinegar.
Mayonnaise also can be made from scratch, it contains egg yolk besides oil and acid. But as it involves a lot of whisking by hand, store-bought Mayo is much convenient and popular.
However, we don’t use any Vinaigrette or Mayo for dressing today. Because we want it fresh and light. This coleslaw recipe only requires 7 ingredients: cabbage, carrot, raw cashew, brown mustard, maple syrup, apple cider vinegar and fresh herbs(optional)! Cashew plays an important role in this game. They were soaked in hot water for 1 hour, then blended with syrup, vinegar, mustard and water. The result is amazing! Cashew has a plain flavour, carries the sweetness and acidity, and becomes creamy and tangy. Not to mention the healthy side of it, it’s good source of monounsaturated fat, protein and dietary minerals.
Coleslaw is a perfect side dish, goes well with sandwiches too. Once you have a great base, you can build it up with more flavors and textures. Mix in fresh fruits(apple, pear…), raisins, nuts(almonds, walnuts…), seeds(pumpkin seeds, sunflower seeds…), or even more protein(tofu, egg…) to make it a proper meal or lunch box.
(serves 4)
200g green cabbage and 100g carrots, thinly cut or shredded
100g raw cashews (soaked in hot water for 1 hour)
1/2 tbsp maple syrup
1/2 tbsp brown mustard
1 tbsp apple cider vinegar
1 tsp ground cumin
fresh herbs for garnishing
salt and pepper

1. Drain the cashews thoroughly, add to a blender along with maple syrup, mustard, apple cider vinegar and 1/2 cup drinking water. If it’s too thick, add water little by little to thin. If too thin, add a few more cashews. Blend until it’s creamy and smooth.

2. Add salt and pepper to taste. Adjust the flavor by adding maple syrup for sweetness, vinegar for acidity or mustard for tangy taste.

3. Place carrot and cabbage in a mixing bowl, top with dressing, toss to combine. Garnish with fresh herbs. Enjoy!

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