Creamy Mustard Slaw

Ingredients

• Cashew butter

  Nuts, plain, without salt added

  3 tbsp or 48g

• Mustard, Stone Ground

  Koops'

  6 tsp or 30g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Water

  Plain, clean water

  3 tbsp or 44g

• Rice wine vinegar

  4 tbsp or 60g

• Maple syrups

  1 tsp or 7g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Celery seed

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cabbage

  Raw

  5 cup, shredded or 350g

• Kale

  Raw

  2 cup, chopped or 134g

• Carrots

  Raw

  1 cup grated or 110g

• Onions

  Sweet, raw

  ½ onion or 166g

• Dill

  Fresh

  8 tbsp or 4g

Directions

1. Whisk together the cashew butter, stone ground mustard, Dijon mustard, water, rice wine vinegar, maple syrup, olive oil, celery seed, salt, and pepper in a small bowl until creamy and well combined. Set aside.
2. In a large bowl, combine the cabbage, kale, carrots, sweet onion, and dill. Add a splash of rice wine vinegar and season with salt and pepper to taste. Toss to coat evenly.
3. Pour the creamy mustard dressing over the vegetables and toss until everything is evenly coated. Garnish with extra chopped dill and celery seed before serving if desired.

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