Cashew curry mayo with cabbage slaw

Made by Nicole July 18, 2013 11 comments » Share

This new slaw recipe with its tangy cashew curry mayo dressing is one of my to-go recipes for summer. It’s super easy to make, lightly creamy, colourful and flavourful all in one, and ready to serve a crowd as a summer BBQ side dish. I enjoyed it as is but it would also be phenomenal piled on top of a veggie burger or accompanied by grilled corn and sweet potatoes.

Although the veggies in this salad are eye-catching because of their bright colours and textures, the cashew curry mayo is the highlight of this dish. It could even be made on its own without the salad and used as a sandwich spread or drizzled on steamed greens! Making it is easy: it’s just a matter of throwing a few simple ingredients into a blender. The only hard part is remembering to soak your cashews.

This tangy dressing requires a good dose of lemon juice and curry powder. Don’t go light on these, because the flavour won’t be so strong once it’s soaked into the shredded veggies.

Next, finely chop your veggies (you can use the shredding blade on your food processor to make it easier) and toss everything in a large bowl.

And then serve!

Print

Cashew curry mayo with cabbage slaw

Yield: 4 to 6 servings

Ingredients:

For the cashew curry mayo:

• 1 cup cashews, soaked overnight
• 1/4 cup water
• 2 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 3/4 tsp curry powder
• 1/4 tsp mustard powder
• 1/4 tsp sea salt
• pinch of two of cayenne and black pepper

For the cabbage slaw:

• 2 cups finely shredded Savoy cabbage
• 2 cups finely shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup finely diced red onion
• salt and pepper

Directions:

1. To make the mayo, first drain and rinse the cashews. Next, blend all mayo ingredients in a high-speed blender until smooth.
2. To make the slaw, combine all slaw ingredients in a large salad bowl. Drizzle with 4 or more tablespoons of the mayo and gently toss to coat. Add more dressing if desired, as well as salt and pepper to taste. Serve immediately and store leftovers in the fridge. The remaining mayo can be used to freshen up leftovers, dress up steamed veggies or as a sandwich spread!