Inspired by the Polynesian Islands where vanilla is often used, this creamy cashew coleslaw pairs perfectly with the salty and sweet Pineapple Tempeh Teriyaki Slider.
- 1 C raw cashews, soaked in water for at least an hour, drained and rinsed
- 1/2 of one small white onion, minced
- 1 clove garlic, minced
- juice of 1/2 lemon
- 1 TBS brown rice syrup or agave syrup
- 2 tsp vanilla
- 1/2 C water
- sea salt, scant
- ground black pepper to taste
- 12 oz bag of broccoli slaw
- 1/4 C chopped peanuts
In a high speed blender, add in all of the coleslaw ingredients from the cashews to the vanilla and begin to blend. Slowly add in the water and when you reach a creamy consistency (you might have to stop and scrape down the sides or add more water), taste, add salt and pepper, blend again and pour over the broccoli slaw. Once well incorporated, fold in the peanuts and chill before serving. Serve alongside Pineapple Teryaki Tempeh Slider
STLVegGirl, Caryn Dugan, is a Food for Life instructor, where she earned her certification through the Physicians Committee for Responsible Medicine (PCRM) in Washington, DC. She teaches classes focusing on preventing cancer, preventing and reversing diabetes, children?s wellness, healthy weight management and corporate wellness all through the use of nutrition.? Along with making regular TV appearances on FOX, KMOV and KSDK, Caryn has clients, is a personal chef and enjoys her speaking engagements.? Currently, she is also in collaboration to create a local vegan food line.