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-Non-Dairy and GF, but your would never know! -

This mustard dressing is undeniably delicious—the cashew butter makes it rich and creamy, while the vinegars and whole-grain mustard add just the right amount of bright, tangy flavor. I often make extra and serve it as a dip for fresh, crunchy vegetables. If you’re used to a dairy-based dressing on your slaw, then you’ll enjoy this as a change. Noone will know this is dairy free – it tastes like there is mayo in it!

Note: You should have most of these ingredients. If you are new to Ume Plum Vinegar, you should know that this is extremely alkalinizing for your body. It also provides a umami flavor. Use sparingly instead of salt. It is salty! Are you an Olive oil and vinegar salad type of person? Use Ume Plum Vinegar instead. SERVES 4 TO 6 (Feel free to double the recipe to have on hand as a side dish) Ingredients:

DRESSING: I recommend mixing the dressing in a Nutribullet.

2 tablespoons raw cashew butter or (whole raw sunflower seeds w/ a little water blended in the Nutribullet) 2 tablespoons filtered water 1 small garlic clove, pressed 1 tablespoon unpasteurized apple cider vinegar 1 teaspoon ume plum vinegar 2 tablespoons whole-grain Dijon mustard Sea salt, to taste Freshly ground black pepper 3 tablespoons extra virgin olive oil

SALAD: 5 cups thinly sliced kale preferably Lacinato kale 2 cups thinly sliced red and/or green cabbage (from about ¼ small-medium red cabbage) 1 medium carrot, cut in matchsticks 1 small bulb fennel, trimmed and thinly sliced 2 thinly sliced scallions 2 tablespoons toasted sunflower seeds Directions: MAKE THE DRESSING: Place cashew butter and water in a small bowl, and mix until smooth. Stir in garlic, vinegars, mustard, and a pinch of salt and pepper. Add olive oil, mix again until smooth and creamy, season to taste, and set aside. Note: Use the Nutribullet for a perfectly creamy texture instantly.

MAKE THE SALAD: Place kale, red cabbage, carrot, fennel, scallions, and sunflower seeds in a large salad bowl; toss to combine. Drizzle with dressing; toss until slaw is evenly coated and serve.

From At Home in the Whole Food Kitchen by Amy Chaplin

Note: I make this slaw salad with whatever veggies I have. I use thin sliced or grated radishes, thin sliced cucumber, diced zucchini etc. Its basically “the kitchen sink salad”

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