Say hello to your new favorite side dish! We’ve taken the timeless flavors of a classic Waldorf salad and transformed them into a vibrant, modern, and completely vegan coleslaw. Forget heavy mayo—our secret is a luxuriously creamy dressing made from blended raw cashews, apple juice, and a hint of lemon. Each bite is a delightful explosion of textures and tastes: sweet, crisp apples, earthy, crunchy walnuts, chewy raisins, and fresh cabbage, all brought together by that incredible, luscious dressing. It’s the perfect refreshing salad for potlucks, picnics, or a simple weeknight dinner.
Ingredients
• 1 cup / 140g raw cashews
• ½ cup / 120ml apple juice
• 2 tablespoons / 30ml freshly squeezed lemon juice
• ½ teaspoon / 2g sugar
• ¼ teaspoon / 1.5g salt, plus more to taste
• 2 medium apples, halved, cored, and thinly sliced
• 1 package (8-ounce) / 227g shredded cabbage coleslaw mix
• ½ cup / 60g walnut pieces, toasted
• ¼ cup / 40g golden raisins or sweetened dried cranberries
• 2 scallions, finely sliced
Instructions
1. Prepare the Creamy Cashew Dressing: In a high-speed blender or food processor, grind the raw cashews into a fine powder. Add the apple juice, lemon juice, sugar, and salt. Blend until completely smooth and creamy. You may need to scrape down the sides a few times.
2. Combine : Transfer the finished dressing to a large mixing bowl. Add the thinly sliced apples and toss gently to coat them completely, which will prevent them from browning.
3. Mix the Slaw: Add the shredded cabbage, toasted walnuts, raisins (or cranberries), and scallions to the bowl. Stir everything together until all the are evenly coated in the dressing.
4. Serve: Taste the slaw and adjust the seasonings if needed, adding a pinch more salt or a squeeze of lemon juice. Serve immediately for the best crunch, or chill for 30 minutes to allow the flavors to meld.
Nutritional Information
• This Waldorf Slaw is a powerhouse of nutrients. It’s rich in healthy monounsaturated fats from cashews and walnuts, which are great for heart health. The apples and cabbage provide an excellent source of dietary fiber and Vitamin C. Being entirely plant-based, this recipe is naturally dairy-free and cholesterol-free.
Pro Tips
• Pro-Tips for the Perfect Slaw
• For an ultra-smooth dressing, especially without a high-speed blender, soak the raw cashews in very hot water for 30 minutes, then drain before blending.
• Toast the walnuts in a dry skillet over medium heat for 5-7 minutes until fragrant. This deepens their flavor and enhances their crunch.
• For a heartier main course, add 1 can of drained and rinsed chickpeas or some crispy baked tofu.
• Feel free to swap the apples with crisp pears, or add celery for a more traditional Waldorf crunch.
FAQ
Q: Can I add protein to make this a main dish
A: Absolutely! To transform this slaw into a hearty vegetarian main course, add a can of drained and rinsed chickpeas or some crispy baked tofu. This will add plant-based protein and make it a more complete meal.
Q: Is there a nut-free alternative for the creamy dressing
A: Yes, for a nut-free version, you can substitute the cashews with an equal amount of raw sunflower seeds. Soak them in hot water for 30 minutes before blending to ensure a smooth, creamy texture. You can also omit the walnuts or replace them with toasted pumpkin seeds for a similar crunch.
Q: How long does this vegan waldorf slaw last in the fridge
A: For the best texture, this slaw is best enjoyed the day it’s made. However, you can store it in an airtight container in the refrigerator for up to 2 days. The cabbage will soften slightly over time. For meal prep, keep the dressing separate from the dry ingredients and combine just before serving.
Q: Can I make this recipe without added sugar
A: Certainly. The apple juice and raisins already provide natural sweetness. You can omit the ½ teaspoon of sugar entirely or substitute it with a small amount of maple syrup or agave nectar for a refined sugar-free option. Adjust to your personal taste.
