I grew up eating coleslaw. It was simple yet utterly delicious because of one particular ingredient. And because Mum always used it. I’ve followed suit.
Among a tangle of fresh herbs there must always be thyme. Preferably English. But any variety will do. Aromatic lemon thyme is especially spectacular.
Keeping the slaw simple we’re using the basics (cabbage, mixed greens, carrot, fresh herbs) adding finely sliced cavelo nero (black) kale for an extra nutritional boost.
While we do our best to keep salads lively, the dressing can make or break the experience. Your lovingly prepared coleslaw can easily convert to a fat-laden-cream-dressing-lathered throw back from the 70s.
Here’s an oil-free alternative I think you’ll love.
Cashew mustard mayo
¾ cup cashews
2 Tbl apple cider vinegar
2 Tbl dijon mustard
½ lemon, juiced
1 tsp maple syrup
¼ cup water
Pinch of salt
Blend, preferably in a high speed blender. Splash in a little more water if it’s too thick. This dressing will take you may places. Try a dollop on steamed asparagus, baked potatoes and salad sandwiches.