Kale Apple Slaw with Cashew Dressing
This coleslaw recipe is made with cabbage, kale , and crisp apples. It is topped with a spicy cashew dressing making it the ultimate Autumn side dish.
Servings: 6
Calories: 207kcal
Ingredients
- 6 cups curly kale about 1 bunch, chopped
- 2 apples cored and thinly sliced
- 1 ½ cup carrots shredded
- 1 ½ cup red cabbage shredded
- ½ cup unsalted cashews roughly chopped
Spicy Cashew Dressing
- ½ cup Cashew Butter
- 1 lime juice and zest
- ½ cup fresh cilantro loosely packed
- 2 Tablespoons tamari gluten free soy sauce or regular soy sauce if not GF
- 2 Tablespoon fresh ginger minced
- 2 Tablespoon rice vinegar
- 1 Fresno chili stem removed
- 1 clove garlic minced
- 1 teaspoon maple syrup
- ½ teaspoon kosher salt
- ¼ crushed red pepper flakes
- hot water about 2 to 4 tablespoons
Instructions
- Place the kale in a large serving bowl and drizzle with the dressing. Use clean hands to massage int he dressing.
- Add the remaining vegetables and toss to coat. Sprinkle on the cashews and serve.
Spicy Cashew Dressing
- Add all ingredients , except the water, to a high powdered blend and blend on high for 1 minute.
- Gradually add hot water until the dressing reaches a pourable consistency that isn't too thin.
Notes
- To prevent the apples from browning you can toss them in lemon juice or soak them in cold water.
- Remove the seeds from the chili is optional.
- You can substitute a small Thai chili, serrano pepper or jalapeño for the Fresno chili.
- Place ¾ cup raw cashews on a baking sheet. Roast for 10 to 15 minutes at 350 F degrees.
- Cool for 10 minutes. Then blend for 5 to 10 minutes until a paste forms.
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