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Veggie Slaw with Creamy Cashew Dressing

Prep Time10 mins
Total Time30 mins
Course: Soups & Salads
Servings: 8
Calories: 342kcal


  • 2 small heads broccoli
  • 1 lb brussels sprouts, ends trimmed
  • 4 carrots
  • 1 cup raisins, figs or dried currants (optional)
  • 1/2 cup sunflower and sesame seeds
  • 1/2 cup red onions chopped

Creamy Cashew Dressing

  • 3/4 cup cashews soaked in boiling water for 10 minutes to soften. Then drain.
  • 3/4 cup water
  • 3 tbsp apple cider vinegar
  • 1 1/2 tbsp fresh lemon juice
  • 2 1/2 tsp pure maple syrup
  • 3/4 tsp sea salt


  • Using a food processor, grate the broccoli florets first. Place in a large bowl.
  • Next, slice the brussels sprouts thinly. Add to the broccoli bowl.
  • Then grate carrots in the food processor. Add to the veggie bowl.
  • Cashew dressing: Add soaked cashews, water, apple cider vinegar, lemon juice, maple syrup and sea salt to a high-speed blender.
  • Blend on high until completely smooth. Taste and adjust seasonings.
  • Refrigerate until ready to serve.
  • When ready to enjoy the slaw, add the dried fruit, sunflower/pumpkin seeds and red onions.
  • Pour the dressing over the slaw and toss thoroughly to coat.
  • Enjoy!


Calories: 342kcal | Carbohydrates: 42g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 375mg | Potassium: 479mg | Fiber: 6g | Sugar: 27g | Vitamin A: 5350IU | Vitamin C: 52mg | Calcium: 70mg | Iron: 3.2mg
Veggie Slaw

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