Rainbow coleslaw salad recipe is a fully vegan, gluten free, wholesome dish with a wealth of simple, raw ingredients. I coated them in a super creamy cashew mayo coleslaw dressing (50% less calories than in the traditional one!). This recipe is for all health minded people and those who took on a healthy diet challenge but don’t quite know how to start eating healthy, light and tasty in the same time.
Many of us have had a traditional coleslaw salad before and enjoy its simple and familiar flavour. This popular side dish does really well next to most meaty mains. But my version is lighter, healthier and designed to be an event of its own kind, which can be enjoyed as any respectable entree (main course).
Rainbow coleslaw salad is:
- Raw – only raw vegetables are used, as it should be in a traditional coleslaw salad. But in my coleslaw salad you’re pretty much eating a rainbow! Red, purple/blue, orange/yellow, green and white/brown… 5 different colours in one dish – this really ticks quite a few of your “five a day”! Want to know more? Here is a great breakdown of facts about what nutrition is behind each colour you choose to eat.
- 100% vegan – super light and velvety creamy coleslaw dressing is made with cashew nuts, which after a few hours of soaking are blended and seasoned with lemon juice, garlic cloves, celery salt and French mustard. This is a winning formula for a vegan mayonnaise recipe (without egg), which can be used over and over again in raw or roasted root vegetable salads or as an amazing party dip.
- All in all: tasty, healthy, light and satisfying – this pretty much sums up both 2 pointers above and rightfully so. The combination of raw, colourful vegetables and a creamy yet cream and mayo-free mayo makes this salad a simple go to if you’re after a healthy and satisfying meal. And it is really satisfying, but doesn’t come with a hefty calories baggage. In fact 1 serving (let’s say 1 cup/200g) of my rainbow coleslaw salad with its cashew mayo holds only half the calories in comparison to the traditional coleslaw mayonnaise. This is big. Huge!
- Gluten free – bonus!
Have a light, healthy and happy January!
- 1 lb white and red cabbage (I used half of small head of each)
- 2 large kale leaves, stems removed
- ½ broccoli florets only
- 1 large carrot
- 2 medium bell peppers, cored (I used 1 red & 1 yellow), chopped to corn size pieces
- 1 - 2 juicy apples, core and pits removed, chopped to corn size pieces
- 200g raw pine nuts (walnuts, or pecans will do wine as well, just chopp them to corn size pieces after toasting)
- Raisins or other dry berries
- More salt & pepper to taste
- 2 cups/ 300g (unsalted) cashew nuts
- 2 ½ cups water, or more if required
- 2 garlic cloves, minced
- 2 teaspoons French mustard (or wholegrain)
- 2 teaspoons celery salt
- ½ teaspoon black or mixed peppercorns, ground
- Juice of 1 lemon
- 1 teaspoon horseradish
- Cover cashews with water and leave to soak for at least 3 hours. Discard the soaking water. Place all coleslaw mayo ingredients in a blender and whizz until velvety smooth. Leave to sit in refrigerator for the duration of chopping the salad.
- To toast pine nuts, place them in a dry frying pan set over a medium heat, stirring often. After a short while you’ll notice that the pine nuts are starting to get a shine from the oils they release. When they turn golden brown remove from the heat and reserve for later. To toast larger nuts like walnuts, place them in a roasting dish in a single layer, in an oven preheated to 350°F (175°C) and roast for about 7 minutes. Remove from the oven and allow to cool down before chopping.
- Using a food processor with a chopping/pulse function, process coleslaw salad vegetables by kind in batches, leaving any nuts, raisins or other dry berries out - they will be added at the end. You’re looking to achieve finely chopped veggies to corn size pieces, not a smoothie. Place each batch of chopped veggies into a large salad mixing bowl, add toasted nuts and raisins or any dry berries.
- Adjust seasoning of your creamy coleslaw mayo dressing to taste and pour it over the salad. Do the final seasoning check of the salad and serve.
Store refrigerated and consume within 48h.
Preparation time does not include the cashew nuts soaking time (3h).