Creamy Coleslaw
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Creamy Coleslaw
Creamy coleslaw. Mayo free!
Ingredients:
- green cabbage - 1/2 whole
- carrot (peeled) - 1 large
- apple cider vinegar - 1/4 cup
- extra virgin olive oil - 1/4 cup
- dijon mustard - 1 Tbsp.
- lemon (with peel) - 1/2 whole
- cashews (raw) - 1/3 cup
- coconut sugar - 1 tsp.
- pepper - to taste
- salt - to taste
Instructions:
SLAW
- Blend your cabbage in three stages
- Place first 1/3 into container
- Pulse on 1 using the tamper to push into the blade
- Pour into bowl when desired consistency reached
- Look for any large pieces that may have been missed
- Put those back in the container
- Repeat steps 2-6
- Cut carrot into fourths, put all into container
- Repeat steps 3 and 4
DRESSING
- Add all ingredients into container
- Ramp from variable speed 1-10
- Blend on high until smooth
TOSS
- Toss your slaw in the dressing
- Serve immediately or refrigerate for up to 5 days
- Snap a pic and tag #lifeisNOYOKE
- Enjoy!
Useful tips for Creamy Coleslaw
Use your Vitamix to chop the cabbage and carrots. It’s super easy.
- Add a small amount to your container.
- Pulse on Variable Speed 1.
- Use the tamper to keep things bouncing around.
- Place processed vegetables in a bowl.
- Repeat.
Here’s a fifteen second video showing what I mean.
Another tip: Coleslaw on sandwiches is incredible. (It’s like lettuce but more flavorful!) Plus, you save time not having to add other condiments!
For useful tips, food photography and the full post, visit: