Tag Archives: cashew mayonnaise


I have just realized that I have never posted my traditional cole slaw recipe, so here it is, together with a nice, traditional mayonnaise recipe.

1 hd cabbage
1/4 – 1/2 onion, finely chopped
black pepper to taste
cashew mayonnaise,  as needed (recipe below)

  • Finely slice cabbage or grate in a food processor (my choice).
  • Add black pepper to taste
  • Mix in mayonnaise until mix is just moist (or to taste)
  • Eat immediately, or refrigerate for up to 24 hrs.

1 C cashews, soaked 1-2 hrs., drained
1/2 t paprika (optional)
2 cloves garlic
1 t onion powder
1 – 3 T lemon juice (to taste)
1/4 C extra virgin olive oil
2 T parsley, chopped (optional)
1 – 2 T water, as needed
Seas salt, to taste

  • Combine all ingredients, save parsley (if used),  in a blender or food processor.
  • Process to a creamy consistency, adding water as necessary
  • Taste and adjust salt and lemon juice, if necessary..

Refrigerate for up to 4 – 7 days



CABBAGE SLAW (no mayo)
Cabbage – depending on how much you need
1/2 to 1 onion (to taste)
black pepper (to taste)
red pepper (to taste)
No Salt Spike (or other herb blend) to taste
Garlic powder (or fresh garlic) (to taste)

Finely slice cabbage (or process in food processor to desired texture – I like it slightly coarser than apple sauce)
Remove to a large bowl.
Add remaining ingredients and mix well.

1 C cashews, soaked 1-2 hrs., drained
1/2 t paprika
2 cloves garlic
1 t onion powder
3 T lemon juice
1/4 C olive oil
2 T water, or as needed

Combine all ingredients in a blender or food processor and process to a creamy consistency.
Store in refrigerator for up to a week.

In a food processor, process to a fine texture (or chop finely)
1 lg. cabbage
1/2 lg. onion

Add cashew mayonnaise to taste.
Mix all ingredients thoroughly.

1 med. zucchini, julienned
1 med. carrot, julienned
1 stalk celery, chopped
!/2 small head white or red Cabbage, finely chopped or finely processed in a food processor
1/2 cup olive oil
2 Tablespoons lemon juice
1 Teaspoon dijon mustard
salt and pepper to taste

Mix dressing ingredients well in a small bowl.
Toss chilled vegetables in a large bowl and mix in dressing.

1 or more zucchini (or carrots, beets, or kohlrahbi)

Use a spiralizer to process zucchini into spaghetti-like strings.

1 – 2 lg. beets (or parsnips or turnips)
1 – 2 T apple cider vinegar, to taste
optional: 1 t extra virgin olive oil
garlic powder to taste

In a food processor, process beets to an “apple-sauce-like” texture.
Add remaining ingredients and mix well.

PARTY FOOD – What I took to Jose’s party on Saturday night

My friend Jose gives the best parties… lots of people, lots of music, and I don’t feel too weird being older than a lot of them. He has learned from me the art of “potluck”, and has stopped slaving away in his huge kitchen before a party – he just opens the doors to all invitees, and they come in bearing food and their libations of choice. I like my food raw (duh), so, if I prepare what I like, I am sure to have something yummy to eat, and I may have a conversation topic off and on throughout the night!

I made coleslaw (I thought that might be something new for foreigners– and it was!!!) All I do for coleslaw is toss cabbage into the food processor with some onion, and process it into oblivion– still identifiable pieces but almost not! (I am a lazy chewer), then add cayenne and mayonnaise. My mayonnaise of choice is my cashew mayonnaise https://prettysmartrawfoodideas.wordpress.com/2007/09/01/cashew-mayonnaise/

I put enough mayonnaise just to moisten — I don’t like my coleslaw soupy or gloppy. This is more of a Southern coleslaw, I think… it seems that in New York City, really sweet coleslaw is the order of the day (if you like it sweet, by all means add your sweetener of choice)

I also made, on request, my corn crackers and my sunflower seed crackers https://prettysmartrawfoodideas.wordpress.com/2008/03/06/my-two-favorite-cracker-recipes/. i didn”t have time to make cheez for the crackers, but someone had made a fabulous guacamole, so it worked out. Interestingly, because of the fine grind of my coleslaw, a lot of people put it on the crackers, to happy effect. I was happy that everyone ate all the food I had brought (even thought that meant that I would have to make more crackers soon. I was also intensely pleased that all those people from so many countries liked my coleslaw, because one of my ESL classes is having a graduation party this Friday, and I now feel confident about taking coleslaw. I think I will take some of my crackers, too (although I hate to share them – they are so good for lunch!)