Asian style coleslaw recipe with cashew butter dressing

To make a completely raw recipe, switch the cashew butter for your favourite raw nut or seed butter.


  • 1 chilled head of green cabbage, outer leaves removed
  • a wedge of purple cabbage, for colour
  • 1 carrot shredded
  • a fistful of fresh coriander washed, dried
  • a handful of raw walnuts

For the cashew butter dressing:

  • 1/3 cup smooth unsalted organic cashew butter
  • 1-2 teaspoons extra virgin olive oil
  • juice from one big lime
  • 1 tablespoon coconut milk, as needed
  • a pinch of ginger, to taste
  • sea salt, to taste


Cut the cabbage in thirds; chop off the core section; and shred the wedges into thin strips.  You can do this by hand with a large sharp knife or use a grater/shredder.  Toss into a colander.  Shred some purple cabbage, for colour.  Add it to the green cabbage.

Roughly cut off most of the coriander and add into the bowl.  Toss to distribute.

Make your dressing:

Combine the cashew butter, olive oil, lime juice and coconut milk and whisk till smooth.  Add a little ginger, and sea salt, to taste.

If the dressing needs to be a little thinner, add more coconut milk or lime juice, a tablespoon at a time.  Taste test to balance the creamy, salty and tart flavours.

Pour the dressing onto the slaw and toss lightly until well coated.  Cover and chill until serving.

Serves 4 to 6 as a side dish.

Adapted from gluten free goddess.