Mound of tomato slaw with lemon and tomato garnish

Simple and Light

This is a unique version of slaw that is served in small bowls because of its juicy, creamy ingredients. The cashews create the base for the cream sauce and the tomatoes add a burst of flavor. It might just become your new favorite cruciferous vegetable salad!

Prep Instructions

  • Yield: 6 (1 cup) servings
  • Prep Time: 20 minutes
  • Cook Time: None
  • Total Time: 4 hours, chilled

Recipe Ingredients

  • 1/2 cup raw cashews, rinsed
  • 3/4 cup plus 2 tablespoons boiling water
  • 1 tablespoon lemon juice
  • 2 teaspoons liquid sweetener
  • 1/4 teaspoon paprika
  • 1/4 teaspoon celery salt
  • 1/4+1/8 teaspoons salt (depending on sodium content of tomatoes; may add more to taste)
  • 3 cups shredded cabbage
  • 1 cup canned petite-diced tomatoes, drained (reserve juice)


  1. Place cashews in blender. Measure water in glass measuring cup; bring to boil in microwave and then pour over cashews. With the blender’s pressure vent released, carefully blend until smooth as cream.
  2. Add seasonings and briefly blend once more. Chill until completely cooled.
  3. Prepare cabbage and tomatoes as directed.
  4. Combine cabbage and tomatoes with chilled cashew cream, adding back about three tablespoons of tomato juice or as much as needed to make salad almost a soupy texture and not thick. Return salad to fridge and chill, preferably for a couple of hours.

Nutritional Data

Calories: 80.83
Fat: 4.02 g
Saturated Fat: 0.67 g
Cholesterol: 0 mg
Sodium: 324.92 mg
Carbohydrates: 8.67 g
Fiber: 2.04 g
Sugars: 4.19 g
Protein: 2.52 g
© AdventHealth