Creamy Dairy Free Dill Slaw for Spring!
Spring is officially here! Colors are popping and trees are filling out in gorgeous, majestic greens. It’s such a lovely season for so many reasons, it’s like Mother Earth is in all her glory and giving us yet another chance to create whatever we want by showing us what’s possible. We can see possibility everywhere as we witness colors exploding out of the ground and buds seemingly showing up out of nowhere. Truly magical! 
This salad makes me think of Spring, it’s luscious, refreshing and stays good in the fridge for days! Paired with a nice piece salmon and perfect on a warm day! Oh it’s also pretty darn fast to make, which is always a great thing.
Ingredients
Slaw
½ small head green cabbage shredded
1 very small bunch Lacinato kale thinly sliced
3 scallions thinly sliced
¼ cup fresh dill finely chopped
Dressing
½ cup raw cashews (soaked overnight)
6 tablespoons water
4 tablespoons lemon juice
4 tablespoons extra virgin olive oil
1 clove garlic
½ teaspoon sea salt
¼ cup parsley
Directions:
Place the cashews into a bowl of water, doesn’t matter how much water and soak overnight at room temperature, then rinse and drain them. Place the soaked cashews into a high powered blender, a Vitamix, a Ninja, just not a food processor , it won’t get them creamy enough. Add the other ingredients. Blend until smooth and creamy. Taste and add more salt if necessary.
Place all of the slaw ingredients into a large bowl. For a shortcut you could use a bag of precut cole slaw, but I wouldn’t use a bag of precut kale since they always leave the stems in there, why do they do that? The stems are so bitter. Add the dressing and toss together. Let the slaw rest for about 10 minutes, then toss again. Taste and add more chopped dill or salt if needed. Serve and enjoy!
If you made enough to keep in the fridge for a few days, you might want to make extra sauce, since it can dry out. But seriously the sauce is so good that I always double it and use it on just about anything else!
