This salad can easily be made ahead. I like to leave the dressing separate until it is ready to serve though, as the vegetables release water once you add the dressing and it thins it out a bit. I’ve made this several times as it is a refreshing change from other types of coleslaw. I shred the cabbage by hand, but use the box grater for the carrots. The cashews add a nice element to the texture.
1/4 red cabbage, shredded
1-2 large carrots, shredded
3 stalks of celery, chopped
1 cup raw cashews
Dressing
1/2 cup peanut butter
1/3 cup soy sauce
1/4 cup olive oil
1/4 cup rice vinegar
1 Tablespoon sriracha
1 Tablespoon sugar
1 teaspoon finely grated ginger
1 teaspoon minced garlic
Stir the dressing ingredients together. It will look like a mess to start with, but if you keep beating it, it suddenly emulsifies and looks great. Pour it over the veggies and nut and stir through.
Everyday Cheer 