Vegan Raw-slaw

 It was back in the 90's when I traveled in India, when an inn keeper in Varanasi once told me "You Israelis are salad fanatics."  

And indeed he was right... Israel is probably one of the only places in the world where you can walk into a restaurant and order a salad for breakfast, lunch and dinner, as both a main and side course.

So seeing that this week I'm visiting my family in Israel, and seeing that I have yet to post a salad recipe, here's a simple yummy creation, a vegan take on an American classic. Could be served as both side or main, and a great way to introduce your traditional comfort-food loving friends to a new and healthy way of sustenance.

Vegan Raw-Slaw
Salad
4 cups cabbage, red, white or both
2 medium carrots
Dressing 
3/4 cup soaked cashews
1/2 cup water 
1 tbsp olive oil
2 tbsp apple cider vinegar
1 clove garlic
1 tsp salt
2 tbsp nutritional yeast         

Start with shredding the ingredients. The easiest and fastest way is to shred them in the food processor (carrots with shredder blade, and cabbage with slicer blade), but you can also slice your cabbage thinly, and grate the carrots manually. Transfer all the ingredients to a large bowl, and head for your dressing.

Now to dress this colorful goodness.... Put all the dressing ingredients in your blender (my mom, lo and behold, doesn't have a Vitamix, but her basic blender worked just fine), and blend until smooth. You may have to add a little more water if your blender is struggling, or the dressing is too thick, but add it slowly, so to keep a "mayo" like consistency.

The final stage, the moment of truth every salad awaits... Add your dressing to your salad, and mix well. Make sure you ingredients are well coated. You should have plenty of dressing to go around.

If ya wanna get fancy... Transfer the salad to a nice bowl, decorate and serve. This would also be tasty on a bed of lettuce or in a lettuce or collard leaf, as a wrap.  

Tip- If you've got any extra, this dressing tends to be very versatile, and could later become a "cheese sauce" which you can bake on-top of veggies, or "sour cream" which could go with raw crackers.