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Cashew Vegetable Slaw

Cashew Vegetable Slaw

Oxmoor House JANUARY 1994

  • Yield: 10 (1/2-cup) servings.

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

Press zucchini between paper towels until barely moist. Combine zucchini and next 5 ingredients in a large bowl; toss well.

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.

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
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Cashew Vegetable Slaw recipe

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