This Raw Kale Slaw is perfect for summertime picnics. It’s great on it’s own, and it also makes an excellent side dish for hummus and vegetable sandwiches.
When I first started this blog, I had just been diagnosed with food sensitivities, and I wanted to document how I was dealing with them, what I was eating, and how I was feeling. (I now don’t believe my so-called sensitivities weren’t very serious, and that most of the symptoms I was suffering from were due to an ovarian cyst attached to my intestines, but that’s the subject of another post.) I didn’t really type out recipes back then, but I had done a sort-of recipe post for kale slaw, a favorite summertime side dish of mine. I made this dish quite often in the summer of 2010, when I did the original post, and I remember taking it to a potluck where it was gone in seconds, and guests were upset that I hadn’t brought more with me.
Looking back my original post now, I’m wondering if I really did use that much mustard, and it seems like it must have been a little on the soggy side with that much water in the dressing. I’ve reworked my original recipe to make the dressing a little thicker and less mustard-filled. If you like your slaws with less dressing, just add a little of it at a time until it’s too your liking and save the rest for another salad or even a sandwich. Shredding the kale and carrots goes faster if you use a food processor.
Raw Vegan Kale Slaw
Ingredients
- 1 cup raw cashews soaked for 2 hours, rinsed, and drained
- 1/3 cup water
- ¼ cup lemon juice
- 2 tablespoons dijon mustard
- ½ teaspoon sea salt
- 1 garlic clove
- 1 large bunch of kale stems removed, shredded or cut chiffonade style
- 2 carrots grated or julienned
- 2 tablespoons sesame seeds
Instructions
-
In a high-speed blender, mix together the cashews, water, lemon juice, mustard, salt and garlic until smooth. If the mixture is too thick, add a little more water, a tablespoon at a time.
-
Mix together the kale and carrots in a large bowl. Add the cashew dressing and mix until the vegetables are thoroughly coated. Sprinkle the slaw with the sesame seeds
-
Refrigerate for an hour or two let the flavors mix.
-
Serve cold or at room temperature.
I am loving kale this summer. I’ve learned that using a heavier sauce like a creamy slaw softens kale down to a wonderful texture and I can use it so much more often now. This yummy slaw looks like a great way to fancy up a boring ole slaw and give it great nutrition all along. Tastes better the next day even I bet. Pinning ♡
Thank you, Angela! Yes, it does taste great the next day.
This kale slaw looks delicious! It doesn’t say when to add the mustard in the preparation, but I imagine it’s with the other blender ingredients, right?
Thanks for catching that! Yes, it should go in the blender with the other dressing ingredients.
I bet this is so creamy and delicious!