SERVES 4PREP •COOK
coleslaw
| 2 | carrots, shredded | |||
| ⅕ | medium | cabbage, shredded | ||
| ⅕ | medium | red cabbage, shredded | ||
| 1 | cup | cashews | ||
| 1 | tablespoon | Dijon mustard | ||
| 1 | tablespoon | tahini | ||
| 1 | cup | water | ||
salt | ||||
black pepper, ground | ||||
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In a high-speed blender, add to blend cashews, Dijon mustard, tahini, and water until smooth. Add more water if needed. Season with salt and black pepper to taste.
In a large bowl, add vegetables. You may choose to soften the vegetables by pressing down on them with the palms of your hands or massage them.
Add the dressing to the vegetables. Toss to evenly coat.