I love a good coleslaw. The crunch, the colors, the creaminess — I love it all. Coleslaw usually gets its glory in the summer but this winter version might be my new favorite. Plus the nutrients in this salad ( and green goddess dressing ) is off the charts!
The perfect way to continue your January meal refresh and you have to love a dish that is even better the next day.
WINTER COLESLAW
1 bunch lacinto kale, de-stemmed and sliced thin
1/2 large red cabbage, shredded or sliced thin
1/2 large green cabbage, shredded or sliced thin
4 golden beets, peeled and sliced thin
1 bunch green onions, sliced ( about 3/4 cup)
1/2 cup pomegranate seeds
Optional: sliced almonds or raw chopped cashews
GREEN GODDESS DRESSING
1/2 cup cashews, soaked overnight in refrigerator ( min 4 hours) in water
1/3 cup unsweetened cashew yogurt ( Foragers is my favorite)
1/3 cup fresh dill, loosely packed
1/2 cup curly parsley, loosely packed
1 cup fresh spinach
3 tbsp chopped chives
3 tbsp nutritional yeast
1 garlic clove
1/2 cup olive oil
3 tbsp fresh lemon juice
1 tbsp white wine vinegar
½ tbsp raw honey or maple syrup
½ tsp sea salt ( + more to taste )
Add all salad ingredients to a large mixing bowl and prepare the dressing.
For dressing. rinse your soaked cashews and add to the blender. Add all other dressing ingredients to the blender and blend until smooth and creamy. This may take a few minutes. Scrape down the sides of the blender as needed! Taste and adjust salt/ lemon/ honey to preference.
