This creamy cilantro lime slaw is made with crisp coleslaw mix and a creamy cashew cilantro lime dressing instead of mayonnaise. Ready in just minutes, it's the perfect side dish for tacos, burrito bowls, grilled chicken, shrimp, and fish.
Soak cashews in boiling water for 5 minutes. I like to use the electric kettle for this but you could also heat them on the stove, just boil for 5 minutes then drain.
½ cup raw cashews, soaked
Remove the core from the cabbage and shred (using a knife, the food processor, spiralizer or mandolin).
1 small head of cabbage, shredded
Add shredded cabbage and shredded carrots to a very large bowl.
1 small head of cabbage, shredded, ½ cup shredded carrots
Make dressing by combining drained cashews, water, cilantro, lime juice, garlic powder and salt in a high speed blender, about 1 minute on high.
½ cup raw cashews, soaked, ½ cup water (plus more for soaking cashews), ¼ cup cilantro (stems and leaves), 2 medium limes, juiced, 1 teaspoon garlic powder, ½ teaspoon sea salt
Pour dressing over cabbage and mix well (I like to use tongs).
Store in fridge about 1 hour before serving if possible.
Notes
Tips:
Soak the cashews first. This helps them soften and blend into a smooth, creamy dressing.
Use fresh lime juice. Fresh lime juice gives the dressing the brightest, freshest flavor.
Use a high-speed blender if possible. A bullet-style blender works especially well for small batches of dressings, but any blender will work.
After mixing the slaw, taste and adjust the lime juice or salt if needed. Depending on the sweetness of your cabbage and the size of your limes, a little extra seasoning can make all the difference.