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
- 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
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.