Make-Ahead Meal: Creamy Cashew Ginger Coleslaw



Today’s recipe is so simple but it’s not to be underestimated.
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A lovely, light dressing might be just what you need to brighten your lunchbox and keep away those winter vegetable blues.

Heartier coleslaw-type salads like kale, cabbage or carrot hold up much better through the week, making them perfect make-ahead meals for your Sunday afternoon food prepping.

For a long time I was feeling too lazy to make dressing myself and just tossed them in a little flax oil and balsamic, but a few weeks back I decided to get creative and have been thoroughly enjoying this tasty, light, oil-free dressing ever since.

Creamy Cashew Ginger Dressing


  • 1/3 cup cashews (pre soaked 2 hours is ideal)
  • 1 cup water
  • 2 tbsp lemon juice (about a half a lemon)
  • 2 tbsp nutritional yeast
  • 1 tbsp rice vinegar
  • 1 tbsp miso paste
  • 1 tbsp honey
  • 1 inch piece of ginger
  • 1 tsp chia seeds


Place all ingredients in a blender and blend until smooth. Allow to sit 5 minutes or so before tossing with your coleslaw mix.

For the coleslaw

Just slice or process a whole head or bunch of cabbage or kale and toss with about 3/4 of the dressing. I like to save the last little bit to pour it over my salad right before I eat it. So delicious!

Hope you all enjoy!

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