A friend of ours served a creamy, crunchy coleslaw at her dinner party, and after she assured Matt and I that there was no mayonnaise in it, we each consumed at least a pound. This coleslaw was probably the best I’ve ever had. It wasn’t until she emailed me the recipe that I found out the dressing had sour cream and honey in it. No wonder it was so delicious. I tried a couple different substitutions, and after a few failed attempts came up with a version that I think tastes as good as the original. I’d read about a vegan substitute for sour cream- raw cashews soaked in water- and it works really well in this recipe. (Just make sure you soak the raw cashews for at least six hours, and then blend them in your food processor for at least five minutes to get a creamy texture.) In place of the honey, I used maple syrup. If you have any coleslaw left over, it tastes even better the next day.


Cole Slaw:
  • 8 green onions, chopped
  • 1 head purple cabbage, thinly sliced
  • 1 head napa cabbage, thinly sliced
  • ½ cup dried cranberries
  • 1 cup sliced almonds
  • salt to taste
  • ½ teaspoon pepper
  • ½ cup raw cashews, soaked for 6-8 hours in water, then drained
  • 2 tbsp chopped shallots
  • ½ cup water
  • 4 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tbsp maple syrup
  • ½ tsp salt

  1. Make the dressing first. Drain the soaked cashews and then put all the dressing ingredients in your food processor. Blend for at least five minutes, stopping every so often to scrape down the sides. This is really important- it keeps the dressing from being gritty. Pour the dressing into a small bowl and chill while you chop the cabbage- it will thicken slightly.
  2. Chop the cabbages and green onions and throw them in a large bowl with the almonds and cranberries. Toss with the dressing, mix well, and then let sit in the fridge for about an hour before serving so the cabbage has a chance to wilt and absorb the dressing.