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Move over, cabbage: Apples make for a deliciously crunchy coleslaw in this fresh take on the classic lunch side. Featuring red grapes and a cashew-based sauce, this quick and easy dish has all the color and creaminess of traditional coleslaw with none of the cholesterol.

apple slaw

Ingredients

  • ⅓ cup unsalted raw cashews
  • 1 12-oz. pack shredded cabbage with carrot (coleslaw mix)
  • 3 Granny Smith apples cut into thin strips or chopped (2 cups)
  • 1 cup seedless red grapes halved
  • 1 stalk celery thinly sliced (½ cup)
  • ½ teaspoon onion powder
  • ½ teaspoon dry mustard
  • ½ cup unsweetened plant milk, such as almond, soy, cashew, or rice
  • 2 teaspoons poppy seeds
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. In a small bowl, submerge cashews in enough hot water to cover; let stand at least 15 minutes, and then drain. Set aside.
  2. In a large bowl combine cabbage, apples, grapes, and celery.
  3. For dressing, in a small food processor or blender combine cashews, onion powder, and mustard. With processor running, slowly add milk until mixture is creamy and smooth. Stir in poppy seeds.
  4. Pour dressing over cabbage mixture; toss to coat. Season with salt and pepper.

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If you prefer, you can use red apples—just be sure to choose ones that have a crisp texture and tart taste. Enjoy this bright and tangy vegan slaw on its own or as a sandwich topping.

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