Kale Apple Slaw with Cashew Dressing

This coleslaw recipe is made with cabbage, kale , and crisp apples. It is topped with a spicy cashew dressing making it the ultimate Autumn side dish.

📝 Ingredients

• 6 cups curly kale (about 1 bunch, chopped)
• 2 apples (cored and thinly sliced)
• 1 1/2 cup carrots (shredded)
• 1 1/2 cup red cabbage (shredded)
• 1/2 cup unsalted cashews (roughly chopped)
• 1/2 cup Cashew Butter
• 1 lime (juice and zest)
• 1/2 cup fresh cilantro (loosely packed)
• 2 Tablespoons tamari gluten free soy sauce (or regular soy sauce if not GF)
• 2 Tablespoon fresh ginger (minced)
• 2 Tablespoon rice vinegar
• 1 Fresno chili (stem removed)
• 1 clove garlic (minced)
• 1 teaspoon maple syrup
• 1/2 teaspoon kosher salt
• 1/4 crushed red pepper flakes
• hot water (about 2 to 4 tablespoons)

👨‍🍳 Instructions

1. 1Place the kale in a large serving bowl and drizzle with the dressing. Use clean hands to massage int he dressing.
2. 2Add the remaining vegetables and toss to coat. Sprinkle on the cashews and serve.
3. 3--- Spicy Cashew Dressing ---
4. 4Blend: Add all ingredients , except the water, to a high powdered blend and blend on high for 1 minute.
5. 5Thin: Gradually add hot water until the dressing reaches a pourable consistency that isn't too thin.