This refreshing, heart-healthy salad is packed with fiber, antioxidants, and healthy fats—without mayo! The creamy cashew dressing adds richness while apple cider vinegar and Dijon mustard bring a zesty balance.
Ingredients
- 3 cups shredded green or red cabbage (or a mix)
- 1 large carrot, julienned or shredded
- 1 apple (Honeycrisp or Granny Smith), julienned
- ¼ cup pepitas (pumpkin seeds) or chopped cashews
- 2 tbsp fresh parsley or cilantro, chopped (optional for extra flavor)
- 1 cup shredded organic dinosaur kale (optional)
Creamy Cashew Dressing
- ¼ cup raw cashews (soaked in warm water for 15-20 minutes)
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp raw honey or maple syrup
- 2 tbsp extra virgin olive oil
- ¼ tsp sea salt
- 2-3 tbsp water (to thin as needed)
Instructions
- Blend all dressing ingredients in a high-speed blender until smooth and creamy. Add more water if needed for a pourable consistency. 1/2 of a mashed avocado would make a great alternative if allergic to cashews.
- In a large bowl, combine shredded cabbage, carrots, apples, kale, and pepitas/cashews.
- Toss the salad with the dressing, ensuring everything is well-coated.
- Garnish with fresh parsley or cilantro for an herby finish.
- Let sit for 10-15 minutes before serving to allow the flavors to meld.
Enjoy this vibrant, nutrient-dense salad as a side dish or add protein (chicken, salmon, or chickpeas) for a complete meal!