My husband hates mayonnaise-laden salads, so he’s never been a big fan of traditional coleslaw, but he loves this recipe. I like this recipe because it’s easy, it’s healthy and it makes a great snack or side dish. Did I mention it’s also delicious?
We once had a nutty, oil-based version of coleslaw as a side dish in a restaurant and we both loved it. This is my quick and easy version of that nutty coleslaw.
This simple cold salad is great for summer. The cool crunch of the shredded cabbage is refreshing on a hot day. Plus instead of the traditional mayonnaise-style dressing, which doesn’t always fare so well in hot weather, it uses nutty toasted sesame oil and white vinegar as a dressing, accented with toasted cashews.
This is a small recipe that can easily be doubled or tripled for a larger group.
- 1/2 cup toasted or roasted cashews
- 1 large carrot, grated
- 2 scallions (or 2 tablespoons of chives), finely chopped
- 3 heaping cups of cabbage, shredded
- 1 tablespoon parsley, chopped
- 3 tablespoons toasted sesame oil
- 2 tablespoons gluten-free white wine vinegar
- salt and pepper to taste
To toast your own cashews, spread raw cashews on a baking sheet and bake them at 350 for about 8 minutes or until they start to brown. Or add them to a dry skillet on medium heat and stir often until they are lightly toasted. Which ever method you use, keep a close eye on them and be careful not to burn them. Set aside and allow them to cool.
If you don’t have the time to toast cashews, simply use roasted cashews.
Mix together the cabbage, carrot, scallions (or chives), and parsley in a large salad bowl.
Whisk together sesame oil and vinegar. I usually add a pinch of salt to this mixture, stir well and taste test. Pour the oil and vinegar mixture over the cabbage mixture. Add the cashews. Toss together and coat well.
If you use roasted, salted cashews you may want to cut back on other added salt.
To make this recipe come together really quickly, you can use a pre-packed coleslaw mix containing shredded cabbage and carrots.