For the cashew butter dressing:
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.