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!