COLE SLAW WITH 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.

MY COLE SLAW
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.

CASHEW MAYONNAISE
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

CASHEW MAYONNAISE

I am a sucker for mayonnaise. Funny, since I never liked mayonnaise before I was 30.

I like this one because it contains no sweetener and not too much oil. It is adapted from a recipe I saw in Kristen Suzanne’s Easy Raw Entrees.

CASHEW MAYONNAISE

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 parsley, chopped
2 T water, or as needed

Combine all ingredients save parsley in a blender or food processor and process to a creamy consistency.

Store in refrigerator for up to a week.