Cashew Vegetable Slaw

Yield: 10 (1/2-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 81%
  • Fat: 15.1g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.8g
  • Carbohydrate: 7.1g
  • Fiber: 0.0g
  • Cholesterol: 4mg
  • Iron: 0.0mg
  • Sodium: 237mg
  • Calcium: 0.0mg

Ingredients

  • 2 cups shredded zucchini
  • 2 1/2 cups shredded cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup thinly sliced radishes
  • 1/4 cup sliced green onions
  • 1/4 cup chopped fresh parsley
  • 1/3 cup vegetable oil
  • 2 tablespoons whipping cream
  • 3 tablespoons cider vinegar
  • 1 tablespoon spicy brown mustard
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped roasted cashews

Preparation

  1. Press zucchini between paper towels until barely moist. Combine zucchini and next 5 ingredients in a large bowl; toss well.
  2. Combine oil and whipping cream in a small bowl. Beat at high speed of an electric mixer until blended. Add vinegar, mustard, and salt; beat well. Pour mixture over vegetables; toss gently. Cover and chill. Stir in cashews just before serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cashew Vegetable Slaw Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy