Sauerkraut Coleslaw
 
Prep time
Cook time
Total time
 
Serves: 6-8
INGREDIENTS:
  • 4 cups cabbage, shredded (purple or green, or savoy for a darker green)
  • 2 carrots, grated
  • 1 cup daikon radish, grated
  • 1 cup raw sauerkraut
  • 1 red pepper, julienned
  • 1 granny smith apple, julienned + 1 tablespoon fresh lemon juice (from ½ of a lemon)
  • ½ cup raw hemp hearts
  • ¼ cup green onion, chopped
  • ¼ cup cilantro, chopped
  • Optional: 1-2 avocados, sliced
  • Dressing
  • ½ cup cashew butter (or 1 cup plain cashew nuts, soaked for 2-3 hours and rinsed)
  • ½ cup water
  • ¼ cup raw apple cider vinegar
  • 3 tablespoons nutritional yeast
  • 1 teaspoon dijon mustard
  • ¼ teaspoon sea salt
  • ⅛ teaspoon cayenne pepper (this is optional- it adds a tiny bit of heat and is extra cleansing for the body)
DIRECTIONS:
  1. Add all the salad ingredients together into a large bowl. If the daikon seems to have lots of extra liquid, wrap it in a layer or two of paper towel to squeeze out the excess. With the apple, place the julienned pieces directly into a small bowl with the lemon juice and make sure each piece is coated, this will keep them crisp and from going brown for a couple days. Place all the salad dressing ingredients in a blender or food processor and blend until well combined, if using cashew nuts this will take a bit longer and require a high powered machine, if using the butter you could just whisk it together by hand.
Recipe by Love from the Land at https://www.lovefromtheland.com/sauerkraut-coleslaw/