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LEMON-DILL BEET SLAW

This Lemon-Dill Beet Slaw with Creamy Cashew Sauce is a vibrant, healthy, and delicious addition to your table. Enjoy its refreshing taste and nutritional benefits with every bite!
Print Recipe
Prep Time 15 minutes
Servings: 6
Course: lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups shredded green cabbage
  • 1 cup carrots - cut into matchstick strips
  • 1 cup beets - cut into matchstick strips
  • 1 cup finely chopped kale
Creamy Cashew Dressing
  • ½ cup raw cashews
  • ¼ cup chopped fresh dill
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1-2 tbsp nutritional yeast
  • 2 tbsp olive oil
  • salt and pepper to taste
  • optional: add water if needed

Method
 

  1. In a large bowl, combine the shredded green cabbage, carrots, beets, and kale. Set aside.
  2. To make the creamy cashew sauce, combine the soaked and drained cashews, water, lemon juice, garlic, nutritional yeast, and salt in a blender or food processor. Blend until smooth and creamy. Adjust the consistency by adding more water if needed. Set aside.
  3. Pour the dressing over the shredded vegetables and toss well to coat. Allow the slaw to marinate for at least 15 minutes to let the flavors meld together.