Description
This no- mayo Kohlrabi Slaw with and Cashew Cream is loaded with apples, carrots, freshly squeezed lemon juice for a vegan salad that brings any meal instantly alive.
Ingredients
Scale
- 2 medium kohlrabi bulbs, cut into thin sticks
- 1 large apple (we used Honeycrip), cut into sticks
- 2 medium carrots, cut into sticks
- 3 tbsp freshly squeezed lemon juice
- 1/2 tsp salt
- 3/4 cup toasted pecans
Cashew Cream
- 1 cup raw cashews, soaked in boiling water
- 3 tbsp freshly squeezed lemon juice
- 6 tbsp water
- 1 tsp maple syrup or honey
- 1 tsp nutritional yeast (optional)
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Combine the kohlrabi, apple, carrots, lemon juice, and salt into a large bowl. Toss well and set aside
- Soak the cashews in boiling water for 20 -30 minutes. Drain, place them in a high-speed blender along with the lemon juice, water, maple syrup, nutritional yeast, salt and pepper, and blend until smooth. You will need to blend it for a minute or two to get a smooth cream, and remember to scrape the sides of the cup
- Add as much cashew cream as needed for the slaw. You should have some leftover cream that you can use as a substitute for mayo, to add to soups or tacos
- Prep Time: 20
- Category: Salad
- Method: Raw
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 124
- Sugar: 4.9
- Sodium: 189
- Fat: 9.2
- Saturated Fat: 1.2
- Unsaturated Fat: 8.1
- Trans Fat: 0
- Carbohydrates: 10.4
- Fiber: 2.9
- Protein: 2.5
- Cholesterol: 0