This healthy cabbage coleslaw is made with a delicious savory cashew dressing. The capers are the star ingredient in the dressing and I have Eva from Splash of Goodness to thank for the idea. I would use a mix of lemons & lime for the tang in my cashew coleslaw, but it missed the mark a bit. I had an aha moment when I saw her caper add-in. I usually always have a jar of capers on hand too.
I buy the Mediterranean Organic caper brand at Whole Foods. Ingredients: organic capers, water, sea salt, citric acid (citric acid is a gut irritant so if you are super sensitive you may want to rinse them quick) – I have yet to find a jar of capers with better ingredients though.
If you are are looking for a sweeter dressing for cabbage salad, check out the dressing in my Asian Cabbage Salad. If you don’t eat cashews, I’ve also used pumpkin seeds in the recipe below. Cashews are my first pick for this, but I like to rotate my seeds and nuts to get a wide range of nutrients in. Cashews are naturally sweeter, so if you are using pumpkin seeds, you may want to add a small medjool date to the dressing as well.
Healthy Cabbage Coleslaw
This makes a large amount, but I find it goes fast! It’s great for batch meals, families, or a party salad. Divide recipe in 2 if desired. When making for a party, I like to have the salad all chopped and mixed in the fridge, but make the dressing and toss together last minute. The dressing just tastes extra good fresh. Since this recipe makes a large amount, you’ll most likely need two mixing bowls before combining together in one. It just makes it easier to mix.
Ingredients
- 1/2 medium red cabbage or 5 heaping cups, finely sliced
- 1/2 medium white cabbage or 5 heaping cups, finely sliced
- 10 oz bag shredded carrots or 4 cups
- 2 red bell peppers, chopped
- 1 bunch curly parsley, finely chopped
- 1 bunch green onions, finely chopped – use both green and white parts
- Dressing:
- 1 heaping cup cashews, soak cashews in room temp water for a few minutes while you add everything else to the blender (drain water before adding) – I use a nutribullet for this. OR 1 cup of pumpkin seeds with an optional small medjool date
- 3 garlic cloves
- 2-3 TBSP capers, to taste – I use 3
- 1 1/2 lemons, juiced
- 1/4 inch raw ginger
- 1/2 tsp sea salt, or to taste
- 1 1/2 cups water
- optional – add a Medjool date to sweeten it
Method
Mix the salad ingredients in an extra large bowl or two mixing bowls need be. Blend the dressing. Drizzle the dressing over the salad and tong together until everything is well dressed. ENJOY!
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