Cashew Vegetable Slaw Recipe

Name: Cashew Vegetable Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shredded zucchini; 2 ½ cups shredded cabbage; ½ cup shredded carrot; ½ cup thinly sliced radish; ¼ cup sliced green onion; ¼ cup chopped fresh parsley; ⅓ cup vegetable oil; 2 tablespoons whipping cream; 3 tablespoons cider vinegar; 1 tablespoon spicy brown mustard; ½ teaspoon salt; 1 cup coarsely chopped roasted cashews

Servings: persons

2 cups shredded zucchini
2 ½ cups shredded cabbage
½ cup shredded carrot
½ cup thinly sliced radish
¼ cup sliced green onion
¼ cup chopped fresh parsley
⅓ cup vegetable oil
2 tablespoons whipping cream
3 tablespoons cider vinegar
1 tablespoon spicy brown mustard
½ teaspoon salt
1 cup coarsely chopped roasted cashews

1
Press zucchini between paper towels until barely moist.
2
Combine zucchini and next 5 ingredients in a large bowl; toss well.
3
Combine oil and whipping cream in a small bowl.
4
Beat at high speed of an electric mixer until blended.
5
Add vinegar, mustard, and salt; beat well.
6
Pour mixture over vegetables; toss gently.
7
Cover and chill.
8
Top with cashews before serving.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups shredded zucchini, 2 ½ cups shredded cabbage, ½ cup shredded carrot, ½ cup thinly sliced radish, and more.

Yes, Cashew Vegetable Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cashew Vegetable Slaw

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