Have I mentioned that work has gotten crazy busy again? Well it has and I am stressing but I am determined to continue posting as much as I can this time. No more 8-month hiatuses for me.
In my last post I showed you how to make cashew spread and I mentioned that I have been using it for coleslaw. Using cashew spread instead of mayonnaise and raisins instead of sugar makes for a healthier dish, one that I can enjoy all the time rather than having it be more of a special occasion kind of treat.
As with most of the salads I make, this recipe is more of a suggestion in terms of ingredients and amounts and I have been known to improvise. For example, I have been thinking this would be really good with blueberries or apples instead of (or even in addition to) the raisins. I only recently started adding the broccoli since I made a commitment to eat more of it and have been buying it and using the florets on a weekly basis and needed to find a use for the stems. (If I am not putting them into coleslaw I will cut them into sticks and eat them like carrots as a snack. They are also tasty that way.)
I like using buttermilk instead of regular milk because I almost always have it on hand and am looking for ways to use it between baking sessions. Because of the lovely tang it provides, I do not add vinegar to the dressing. If I were using regular milk I would add a tablespoon of vinegar to it.
I cannot recommend this version of coleslaw highly enough. I have made it every week for the past month, and have no plans to stop any time soon. I have eaten it for breakfast, at lunch and with dinner. Because there are no eggs as there are with regular coleslaw, it keeps for about a week (longer for me, but I tend to play fast and loose with "best by" dates.)
Home Cookin Chapter: My Recipes
COLESLAW WITH CASHEW SPREADMakes 6 large servings
1 large carrot, grated
3 stems from a bunch of broccoli, grated (optional)
1/2 small head purple cabbage, thinly sliced or shredded in the food processor*
1/2 small head green cabbage, thinly sliced or shredded in the food processor*
1/2 medium red onion, diced
1 cup golden raisins (or regular, if preferred)
salt and pepper to taste
1 batch cashew spread (approximately 1-1/4 cups)
1/2 cup buttermilk (milk would also work)
*or any equivalent of 1 small head of cabbage
Combine all of the vegetables with the raisins in a large bowl and season to taste.
Stir the buttermilk into the cashew spread. Add it to the mixed vegetables and mix well. Chill in the refrigerator for at least 2 hours.
Serve at room temperature.
Exported from Home Cookin v.8.67 (www.mountain-software.com)