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:
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/