Creamy Mustard Slaw

Ingredients

• Cashew butter

  Nuts, plain, without salt added

  3 tbsp or 48g

• Mustard

  Prepared, yellow

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Water

  Plain, clean water

  3 tbsp or 44g

• Maple syrups

  1 tsp or 7g

• Olive oil

  Salad or cooking

  ¼ cup 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

  Raw

  1 cup, sliced or 115g

• Dill

  Fresh

  ½ cup sprigs or 4g

Directions

1. In a small bowl, whisk together the cashew butter, grainy mustard, Dijon mustard, water, white wine vinegar, maple syrup, olive oil, celery seed, salt, and pepper until creamy and well combined. Set aside.
2. In a large bowl, combine the green cabbage, kale, carrots, sweet onion, and dill. Add a splash of white wine vinegar and season with salt and pepper. 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.

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