This recipe was created by accident as a result of shredding too many carrots and it turned out to be an absolute favorite!
Asian Carrot Cabbage Slaw with Ginger Cashew Dressing (Makes 6-8 servings)
2.5 lbs carrots, processed into shreds
1/3 head purple cabbage, thinly sliced
1/2 cup cilantro, chopped
2 tbsp sesame seeds
1 cup raw cashews, soaked for at least 30 minutes but ideally longer
1 clove garlic
1/4 cup ginger, chopped
1 Tbsp sesame oil
2-3 pitted dates
1 14-oz can unsweetened coconut milk
1/4 cup coconut aminos
salt and pepper
In a large bowl, mix together carrots, cabbage, cilantro, and sesame seeds.
In a food processor, blend together all sauce ingredients until well mixed. Cashews ideally should soak for a few hours but God knows I can’t ever wait that long to eat something exciting. Mine soaked for about 20 minutes… solid effort. Pour the sauce over the salad mixture and combine will. You may not want to use all of the sauce and could save some for a salad dressing or a dip later.