Creamy Red Cabbage Slaw

Cabbage Slaw 2

Cabbage is not a vegetable known for its sex appeal.

It may evoke memories of your Polish grandmother, or it may have a bothersome tendency of making you toot.

Hear me out. Cabbage has a ton of anti-inflammatory, anti-cancer and cholesterol-lowering properties. It’s an amazing source of the amino acid l-glutamine, which nourishes and heals our digestive tracts. Cabbage helps us detoxify harmful toxins, too.

A vegetable that can do all that is sexy. Praise.

Red cabbage in particular contains a high concentration of anthocyanins, which are plant pigments that have extremely potent anti-oxidant capabilities. Oh, and it’s pretty.

This slaw is a lovely mix of tangyness and crunch. The creamy cashew dressing can also be used as a replacement for mayo or sour cream, and it makes a fabulous ranch dip.

Need help deciding what to eat? Check out my one-to-one services, which include a detailed health assessment, meal plans and recipes.

Creamy Red Cabbage Slaw
Prep time
Total time
gluten-free, dairy-free, vegan, soy-free, egg-free, five ingredients or less
Recipe type: Side Dish
Serves: 4
  • 1 small head of red or green cabbage (1 pound), shredded
  • ¾ cup cashews, soaked for a few hours and drained
  • 3 tbsp lemon juice
  • ½ tsp Himalayan salt
  • ½ cup water
  1. In a blender, combine the soaked cashews with the water, lemon juice and salt. Blend until creamy.
  2. Pour the dressing over the slaw and mix well. You can be classy and use tongs, but it's easier if you get in there with your hands.
  3. Taste and adjust lemon juice or salt as necessary.


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