CABBAGE SLAW (no mayo) Cabbage - depending on how much you need 1/2 to 1 onion (to taste) black pepper (to taste) red pepper (to taste) No Salt Spike (or other herb blend) to taste Garlic powder (or fresh garlic) (to taste)
Finely slice cabbage (or process in food processor to desired texture – I like it slightly coarser than apple sauce) Remove to a large bowl. Add remaining ingredients and mix well.
COLESLAW WITH CASHEW MAYONNAISE CASHEW MAYONNAISE 1 C cashews, soaked 1-2 hrs., drained 1/2 t paprika 2 cloves garlic 1 t onion powder 3 T lemon juice 1/4 C olive oil 2 T water, or as needed
Combine all ingredients in a blender or food processor and process to a creamy consistency. Store in refrigerator for up to a week.
COLE SLAW In a food processor, process to a fine texture (or chop finely) 1 lg. cabbage 1/2 lg. onion
Add cashew mayonnaise to taste. Mix all ingredients thoroughly.
ZUCCHINI/CARROT/CABBAGE SLAW 1 med. zucchini, julienned 1 med. carrot, julienned 1 stalk celery, chopped !/2 small head white or red Cabbage, finely chopped or finely processed in a food processor DRESSING 1/2 cup olive oil 2 Tablespoons lemon juice 1 Teaspoon dijon mustard salt and pepper to taste
Mix dressing ingredients well in a small bowl. Toss chilled vegetables in a large bowl and mix in dressing.
ZUCCHINI PASTA 1 or more zucchini (or carrots, beets, or kohlrahbi)
Use a spiralizer to process zucchini into spaghetti-like strings.
BEET SALAD 1 - 2 lg. beets (or parsnips or turnips) 1 - 2 T apple cider vinegar, to taste optional: 1 t extra virgin olive oil garlic powder to taste
In a food processor, process beets to an “apple-sauce-like” texture. Add remaining ingredients and mix well.