You know when you discover a new recipe and cannot stop eating it? This is one of them. I’ve always adored salads with creamy mayonnaise dressings – Potato salad being my favourite. But this one is just as delicious (and it has no bad cholesterol!); somewhere between a waldorf salad and a coleslaw (both childhood favourites). It is sweet, savoury, crunchy and creamy. It is also very nutritious as all the ingredients (except the pistachios) are fresh and raw! I've made it many times and it always seems to disappear before I've had time to have a second cheeky serving! It is a party pleaser for sure! Although you might be tempted to eat a big portion (it is that good), I recommend that you make it as a side dish because it can be a little heavy in digestion. I love to make it to go with roast potatoes or veggies, a match made in heaven.
In plant-based cooking, cashews are the key for creating anything creamy. You can use them to make raw cheesecake fillings, dressings, dips, cheese spreads, smoothies, the list goes on. It is, however, important not to over do them, as they are very high in fat. In this waldorf salad they are the key ingredient to making the most delicious mayonnaise which I know you will love and will want to use in many other recipes.
CRUNCHY & CREAMY CASHEW MUSTARD COLESLAW WITH TOASTED PISTACHIOS
For the cashew mustard mayonnaise
- 2 cups cashews (soaked overnight or at least 1 hour)
- 3 tbsp dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp lemon juice
- 2 tbsp maple syrup
- 1/4 tsp pink himalayan salt
- 1 clove of garlic
- 1/4 cup mineral water
|Serves 4 side portions|
- 2 granny smith apples
- 220 grams purple cabbage
- 5 tbsp shelled raw pistachios
- 1/4 cup apple juice sweetened dried cranberries
- 3 handfuls lamb's lettuce
STEP BY STEP
- Start by giving the apples a good wash. Get rid of the cores and slice them very finely. Do the same with the purple cabbage. Throw the sliced apples and cabbage in a big salad bowl.
- Throw in the dried cranberries and lamb’s lettuce.
- Roughly chop the raw pistachios into halves or quarters. Now, put a frying pan on medium heat (with no oil). When it is hot, throw in the pistachios for a couple of minutes until lightly gold. Set aside to cool and then add to salad bowl.
- To make the cashew mustard mayonnaise, simply blend the cashews with the mineral water in a powerful blender until smooth. Next add the mustard, vinegar, lemon juice, maple syrup, garlic and salt. Blend again until smooth and taste. Add more salt if needed.
- Finally, mix the mustard mayonnaise in with the rest of ingredients, toss well and serve.
- If you can’t find lamb’s lettuce, feel free to use other greens or even micro greens you like. I love lamb’s lettuce for its tenderness.
- This salad is also delicious with pine nuts instead of pistachios.
- If you want the cashew mustard mayo to be more runny just add a little more water.