Brussels Slaw with Creamy Cashew Dressing

I love my pear coleslaw when I want a refreshing salad dish. For some variety, I wanted to make a more creamy salad, which I thought would also go perfectly with raw Brussels sprouts.

Using cashew butter, I made a creamy, salty and slightly sweet dressing, which pairs well with the Brussels sprouts and pears. You can use the dressing with other recipes if you wish. I also use the same recipe with cabbage instead of Brussels sprouts from time to time, which is also lovely.

Brussels Slaw with Creamy Cashew Dressing

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Vegan, soy-free, gluten-free, low salicylate, The Eczema Diet-friendly

Prep time: 10 minutes
Rest time: 30 minutes

Salad ingredients:

• 7-8 cups shaved Brussels sprouts
• 1 tsp sea salt
• 1 pear, peeled and cut in small cubes
• 1 celery stalk, sliced
• 2 green onions, green parts only, sliced

Creamy cashew dressing ingredients:

• 2 tbsp raw cashew butter
• 2 tsp pure maple syrup
• 3 tbsp sunflower oil (or oil of choice)
• 1 tbsp water
• 1 pinch garlic powder

Directions:

1. Put shaved Brussels sprouts in a bowl. Add salt and massage the Brussels sprouts. Set aside for 30 minutes so the Brussels sprouts soften (alternatively, you can also put in the fridge overnight).
2. Add the remaining ingredients to the salad.
3. Make the dressing by whisking all ingredients together and mix into the salad.