Throughout March and April, we're teaming up with STL Veg Girl to bring you delicious and healthy recipes!
Don't forget to mark your calenders for our Girls' Night Out on April 23rd!
As the weather warms up, it's nice to have a go-to fresh and clean side dish that can be paired with almost anything. This creamy cashew and broccoli slaw is exactly what we've been looking for!
1 C raw cashews, soaked in water for at least an hour, drained and rinsed
1/2 of one small white onion, minced
1 clove garlic, minced
juice of 1/2 lemon
1 TBSP brown rice syrup or agave syrup
2 tsp vanilla
1/2 C water
sea salt, scant
ground black pepper to taste
12 oz bag of broccoli slaw
1/4 C chopped peanuts
In a high speed blender, add in all of the coleslaw ingredients from the cashews to the vanilla and begin to blend. Slowly add in the water. When you reach a creamy consistency (you might have to stop and scrape down the sides or add more water), taste, add salt and pepper, blend again and pour over the broccoli slaw. Once well incorporated, fold in the peanuts. Chill before serving.
Original recipe can be found at STL Veg Girl