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OMS friendly coleslaw

This easy and crunchy salad is tangy and makes a great side at BBQs or a tasty filling inside a sandwich.

Time 90 mins
Skill Level Easy

Ingredients List

Serves 12
  • 1 cup cashew nuts soaked in hot water for an hour
  • 1/3 cup water
  • 1 tbsp maple syrup
  • 2 tsp mustard
  • 1 1/2 tbsp white vinegar
  • 2 tsp apple cider vinegar
  • 3 tbsp red onion chopped
  • 2 cup carrot shredded
  • 4 cup red cabbage shredded


  1. Soak cashews for one hour in hot water. Then drain thoroughly and add to a blender along with water, maple syrup, mustard, white vinegar, apple cider vinegar and onion. 
  2. Blend on high until creamy and smooth. If it gets too thick, add more water to thin out. If too thin you can add more cashews.
  3. Taste and adjust flavour as needed, adding salt and pepper to taste. 
  4. Place the cabbage and carrot to a mixing bowl and top with the dressing. Stir through so that it is all combine. 
  5. Enjoy immediately or store covered in the fridge, it will last up to 4-5 days. 

Recipe adapted from Minimalist Baker.