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Coleslaw with cashew nut puree

Coleslaw with cashew nut pureeimage
image showing recipe preparationPreparation timeelementPreparation time20 min
image showing recipe preparationCooking timeelementCooking time1 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromNorth America


  • 300 g smooth cabbage (green, red, or a mixture of the two)
  • 1 carrot
  • 1 red apple
  • 1 red onion
  • 80 g cashew nut purée
  • 30 g mustard
  • 2 tablespoons cider vinegar
  • 1 pinch salt
  • 1 pinch pepper


  • Finely slice the cabbage, apple and onion.
  • Grate the carrot.
  • Whisk together the cashew purée, mustard, vinegar, salt and pepper in a small bowl.
  • Pour over the vegetables and mix for a long time to soften the cabbage while distributing the sauce evenly.
Proteins (g) Carbohydrates (g) Sugars (g) Lipids (g) Saturated fatty acids (g) Omega
3 (g)
Fibers (g) Sodium (mg)
196.5 5.2 16.1 10.4 11.2 2.3 0.1 4.1 277.1

The nutritionist's advice:

Coleslaw is a salad with sauce that goes well with many dishes. The raw vegetables provide ideal fibers to satisfy your hunder and regulate transit.