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Name: Sunny Cashew Cole Slaw
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 cup cashews raw; 1 tablespoon tahini raw; 1/4 teaspoon black pepper; 1/2 teaspoon salt; 2 teaspoons organic sugar; 3/4 cups water; 2 tablespoons raisins; dash paprika; 1/2 cup sunflower seeds roasted; 3 tablespoons apple cider vinegar; 5 tablespoon lemon juice; 1/4 teaspoon mustard powder; 2 teaspoons onion powder; 2 tablespoons nutritional yeast; 3 carrots grated; 1 meduim cabbage head grated; 2 tablespoons parsley chopped; 1 tablespoon sunflower seeds roasted for garnish

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INGREDIENTS

1/2 cup cashews ; raw
1 tablespoon tahini ; raw
1/4 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons organic sugar
3/4 cups water
2 tablespoons raisins
dash paprika
1/2 cup sunflower seeds ; roasted
3 tablespoons apple cider vinegar
5 tablespoon lemon juice
1/4 teaspoon mustard powder
2 teaspoons onion powder
2 tablespoons nutritional yeast
3 carrots ; grated
1 meduim cabbage ; head grated
2 tablespoons parsley ; chopped
1 tablespoon sunflower seeds ; roasted for garnish

Servings

INSTRUCTIONS

1. Place the grated cabbage, grated carrots and raisins in a large bowl and set aside.

2. Save the parsley, paprika and tablespoon of sunflower seeds to use as a garnish.

3. Blend all of the other ingredients in a blender or food processor until creamy.

4. Stir the blended mixture into the cabbage, carrots and raisins until thoroughly mixed.

5. Garnish with a sprinkling of paprika, chopped parsley, and a tablespoon of sunflower seeds

6. Place in the refrigerator for at least one hour before serving to allow the cabbage and carrots to soften, and the flavors to mingle.

NOTES

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Sunny Cashew Cole Slaw

1/2 cup cashews raw
1 tablespoon tahini raw
1/4 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons organic sugar
3/4 cups water
2 tablespoons raisins
dash paprika
1/2 cup sunflower seeds roasted
3 tablespoons apple cider vinegar
5 tablespoon lemon juice
1/4 teaspoon mustard powder
2 teaspoons onion powder
2 tablespoons nutritional yeast
3 carrots grated
1 meduim cabbage head grated
2 tablespoons parsley chopped
1 tablespoon sunflower seeds roasted for garnish

1. Place the grated cabbage, grated carrots and raisins in a large bowl and set aside.
2. Save the parsley, paprika and tablespoon of sunflower seeds to use as a garnish.
3. Blend all of the other ingredients in a blender or food processor until creamy.
4. Stir the blended mixture into the cabbage, carrots and raisins until thoroughly mixed.
5. Garnish with a sprinkling of paprika, chopped parsley, and a tablespoon of sunflower seeds
6. Place in the refrigerator for at least one hour before serving to allow the cabbage and carrots to soften, and the flavors to mingle.

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Nutrition

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Serving Size: 1 Serving (111g)
Recipe Makes: 6 Servings

Calories: 203
Calories from Fat: 123 (61%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 4.6g
Cholesterol 0mg		0 %
Sodium 31.4mg		1 %
Potassium 391.4mg		10 %
Total Carbohydrate 16.4g		5 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 12.7g
Protein 7.1g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 203

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