on the side : red cabbage slaw salad w/ zesty, creamy (vegan!) green dressing


First of all – HELLOOOO SPRING!  I’m taking full advantage of the beaming sunshine and warm temps.  After soaking in all of that vitamin D, I find myself yearning for something fresh and light.  Hmmm.. what to make.  What to make.

I saw a pretty red head of cabbage sitting in the fridge and my taste buds immediately told me to go with a slaw/salad.  I added some sweet (apples + raisins), texture (cashews + black sesame seeds), color and zest galore (see dressing).  The secret to my creamy yet super refreshing dressing is frozen green peas.

So easy, so delish, and leftovers the next day will be even better as the flavors fully marry into each other.



  • Red Cabbage (1 head)
  • Yellow Onion (1)
  • Apple (1)
  • Raw Cashews (Handful – chopped/crushed)
  • Raisins (2 tbsp)
  • Black Sesame Seeds (1 tbsp)
  • Olive Oil
  • Salt + Pepper
  • Dressing
    • Frozen Green Peas (1/2 cup)
    • Jalepeño Pepper (1/2)
    • Lime (1/2)
    • Meyer Lemon (1)
    • Honey (1 tbsp)
    • Vinegar (1 tbsp)
    • Olive Oil
    • Salt + Pepper


  1. Shred up red cabbage and place in a large salad bowl.
  2. Finely chop up the yellow onion.
  3. Drizzle some oil into a small sauté pan and add the chopped onions.  Turn the heat on medium low, season with salt + pepper, and allow the onions to caramelize.  Once done, remove from the heat and set aside.
  4. Meanwhile, make the salad dressing by puréeing all ingredients in a food processor (remove the seeds from the jalepeño pepper prior to blending unless you’re yearning for heat).  Add a little water to thin out the consistency (your preference).
  5. Cut up your apple into bite-sized pieces.  I peeled mine but feel free to leave the peel on if you so desire.  Add to the red cabbage and immediately spoon in some dressing to bring in acidity so the apples don’t turn brown.
  6. Also add to the salad bowl the remaining ingredients – chopped cashews, raisins, black sesame seeds.  Toss together as you spoon in almost all of the dressing (leave a few spoonfuls for topping).

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