Ingredients
Ginger & Lime Dressing
- 100 g unsalted cashews (¾ cup)
- 100 ml lime juice (⅓ cup), 2-3 limes
- 100 ml water (⅓ cup)
- a small piece of ginger
- 1 tsp salt
- 1 tsp onion powder
- ¼ tsp garlic powder
- chili flakes
- black pepper
Colorful Coleslaw
- 300 g red cabbage (4 cups), shredded
- 300 g white cabbage (4 cups), shredded
- 300 g broccoli (4 cups), chopped florets
- Ginger & lime dressing
- (vegan) feta
- melon
- raspberries
- fresh herbs such as mint, basil or cilantro
Colorful Coleslaw
This Ginger & Lime Dressing and Colorful Coleslaw is a vibrant vegan salad featuring red and white cabbage, fresh broccoli, and a creamy cashew-lime dressing blended with ginger and warm spices. Tossed with (vegan) feta, melon, raspberries, and fresh herbs, it’s a fresh, healthy side dish perfect for summer barbecues, meal prep, or plant-based entertaining.
Follow these steps
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Soak the cashews covered in hot (just boiled) water for 15 minutes.
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Assemble the Assistent with the citrus press.
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Press 2-3 limes to get about ⅓ cup (100 ml) of lime juice.
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Assemble the Assistent with the blender.
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Drain and rinse the soaked cashews and blend in the Ankarsrum blender with the lime juice, water, ginger and spices until you have a creamy sauce. Taste and adjust spices and salt if needed.
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Assemble the Assistent with the vegetable cutter.
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Shred the cabbages and broccoli.
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Mix the shredded vegetables and the sauce, adjusting the amount of dressing to your preference.
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Add (vegan) feta, watermelon, berries and fresh herbs.
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Store the salad in a tightly covered container for up to 2 days in the refrigerator.
