Easy Creamy Apple Slaw

Easy Creamy Apple Slaw

Cashews are a staple for many plant-based enthusiasts because they can easily be converted into creamy sauces and dressings. It’s tough, however, to classify most nuts as budget-friendly. What to use instead? Inexpensive silken tofu makes the perfect salad dressing base with its plant-based fat and protein content. Pour this slightly tangy and very creamy dressing over top of apples, carrots, and cabbage to create a crunchy yet creamy delicious salad!

Dressing
½ cup organic silken tofu
2 tbsp organic apple cider vinegar
1 tbsp maple syrup (or date paste, link in Chef’s Notes)
2 tsp brown mustard
¼ tsp salt (optional)
¼ tsp ground black pepper (optional)
Slaw
2 cups red cabbage (shredded or sliced into matchsticks (finely julienned))
1 cup carrots (shredded or sliced into matchsticks (finely julienned))
1 cup organic apples (granny smith, pink lady, or apple of your choice, cored and shredded or sliced into matchsticks (finely julienned))
½ cup slivered almonds (or pumpkin seeds)
2 green onion (sliced, including the white and green portions)

1

Make the dressing: Add all of the dressing ingredients to a food processor or blender. Blend until smooth and creamy.

2

Taste and adjust ingredients as needed (more salt, apple cider vinegar, or mustard).

3

Add the cabbage, carrots, and apples to a large bowl.

4

Pour the dressing over top and stir well.

5

Stir in the almonds or pumpkin seeds and green onion.

6

Place in the refrigerator, covered, for 1–2 hours or overnight. It gets better as it sits! It will stay good in the refrigerator for 5–7 days.