Serve this detoxifying cabbage slaw with a bean and vegetable stew, baked fish, or roasted chicken. The slaw will last a few days in the fridge—perfect for making leftover salad bowls for lunches!
Preparation Note
Place the cashews into a bowl of water and soak for at least 3 hours on your counter. Then rinse and drain before using.
Ingredients
Slaw
½ small heads
green cabbage
shredded
1 small bunches
lacinato kale
thinly sliced
3
green onions
thinly sliced
¼ cups
fresh dill
finely chopped
Dressing
½ cups
raw cashews
(soaked for 3 hours)
6 tablespoons
water
4 tablespoons
lemon juice
4 tablespoons
extra virgin olive oil
1 cloves
garlic
½ teaspoons
sea salt
¼ cups
parsley