Snap Pea Slaw with Creamy Cashew Dressing

Snap Pea Slaw with Creamy Cashew DressingDid you know that for best health, we should be eating 10 servings of fruit and vegetables a day? That may sound daunting, but it’s really not as hard as you might think. A serving is 1/2 a cup of veggies or 1 cup of leafy greens. With all of the amazing seasonal produce available right now, eating fruit and veggies is a cinch. This week I’m going to help you get your veggie on by bringing you ‘A Salad A Day’. Each day, a new salad to inspire your taste buds and nourish your body. Eating vegetables has never been so delicious!

This Snap Pea Slaw with Creamy Cashew Dressing is inspired by this delightful recipe I discovered on Jodi’s blog. It’s so good, that I’ve made it multiple times in the past 2 weeks since discovering the recipe. Jodi’s approach to food is very much inline with the way that I love to cook—fresh, whole foods, high in vegetables and other plant-based goodness. Her photos and recipes are an inspiration and the kind that make you want to eat well.

The timing of this salad is perfect since we are getting loads of snap peas and small bunches of kale in our share these days. And the recipe is simple to make, you just need to soak your cashews ahead of time. High in antioxidants, good fat, protein, and fibre, this salad is the epitome of good + good for you.

Snap Pea Slaw with Creamy Cashew Dressing
Author: 
Recipe type: Raw, Vegan, Vegetarian, Gluten free
Cuisine: Raw
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • SLAW
  • 4 cups of snap peas, sliced thinly lengthwise
  • 2 cup of purple cabbage, shredded
  • 2 cup of kale, shredded
  • A generous handful of cilantro, roughly chopped
  • CREAMY CASHEW DRESSING
  • 1 cup raw cashews or cashew bits, soaked for at least one hour
  • 2 cloves of garlic, crushed
  • Juice of 1 lemon
  • 1 tbsp apple cider vinegar
  • ½ cup water
  • ½ tsp salt
  • ¼ tsp pepper
Instructions
  1. Place the peas, cabbage, kale, and cilantro in a large bowl and toss to combine.
  2. Meanwhile, put all of the dressing ingredients in a high speed blender and blend until smooth and creamy. Taste and adjust for seasoning, if necessary.
  3. Add the cashew dressing to the slaw, toss well until combined. (I like to use my hands for this.)
  4. This will keep for a couple of days in an air tight container in the fridge.

 

For more salad ideas, check out my recipe page.

Many thanks to my super talented friend, Sasha for the “A Salad A Day” logo you see on the image. You can find Sasha’s stuff here.Snap Pea Slaw with Creamy Cashew Dressing // 80twenty

1 Comment

  • Reply August 1, 2013

    Chris

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