Name: Recipe for Heather’s Cabbage-Tomato Slaw
Prep time: 20 minutes
Cook time: None
Total time: 4 hours, chilled
Yield: 6 (1 cup) servings
Cuisine: Salads
Ingredients: 1/2 raw cashews, rinsed; 3/4 plus 2 tablespoons boiling water; 1 lemon juice; 2 liquid sweetener; 1/4 paprika; 1/4 celery salt; 1/4+1/8 salt (depending on sodium content of tomatoes; may add more to taste); 3 shredded cabbage; 1 canned petite-diced tomatoes, drained (reserve juice)

Recipe courtesy of

Heather Leno

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)

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.
Add seasonings and briefly blend once more. Chill until completely cooled.
Prepare cabbage and tomatoes as directed.
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.