Red Cabbage Slaw with Cashews is one of the easiest and tastiest slaw recipes you will ever make!  It makes the perfect side dish for just about anything! 

I have to tell you...I LOVE cabbage!  I think it is one of the most under-rated veggies on the planet! It's fabulous in slaw recipes like this one, but also great braised or in a soup.  I love the color of red cabbage. It's so pretty and makes the perfect crunchy base in this recipe.  Cabbage is also a good source of fiber and a handful of important vitamins!

I first enjoyed this recipe in a local vegetarian restaurant. When I ordered it, I wasn't sure what to expect, but with the first bite I was in love! Crunchy, sweet, tangy and creamy without the addition of mayonnaise. I knew I wanted to recreate this recipe at home and so, that is exactly what I did.

Not just for Vegetarians!

Even though I was first introduced to this slaw in a vegetarian restaurant, you don't need to be a vegan or vegetarian to enjoy this recipe. It's a wonderful side dish accompaniment to just about any protein...beef, chicken, pork, etc.  The cabbage is dressed with a lovely honey sweetened vinaigrette and the roasted cashews add a nice creaminess to the slaw, believe it or not!

I served this dish alongside some grilled chicken and rice for a great late summer meal! What would you serve this slaw with? Are you a fan of cabbage?

Red Cabbage Slaw with Cashews

By Renee’s Kitchen Adventures


Red Cabbage Slaw with Cashews is a crunchy, sweet, tangy, creamy side dish that uses no mayonnaise.


Prep time: 10 min.,
Cook time: 0 min.,
Total time: 10 min.

Yield: approximately 8 servings


Ingredients:

3 TBS apple cider vinegar

1 tsp. Dijon mustard

1 TBS honey or agave

4 TBS olive oil

Salt and pepper, to taste

1 med. Head of red cabbage, shredded

½ cup salted and roasted cashews

Instructions:

1. In large bowl, combine the cider vinegar, Dijon mustard, and honey. Whisk in olive oil.
2. Add cabbage and toss to coat.
3. Sprinkle in cashews and toss to combine.

NOTE:  You may need more or less of the vinaigrette depending on the size of your head of cabbage. Can be eaten immediately, or chilled for 30 minutes before serving to allow flavors to combine.

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