This salad is a bit like a German coleslaw, to me anyway. For that reason it reminds me of summer and picnics and gatherings outside in the sun. Which is nice, because the weather hasn't exactly been delightfully spring-like lately. Last week we had a couple of really hot days, followed by a cold and misty day and then a huge hail storm. Now it's cold with the occasionally shower and I'm feeling short changed by spring! But this salad put me in a lovely spring mood, and luckily on the day that I cooked it it was rather hot!
1/4 green cabbage (you can also use red cabbage or a mixture of both for pretty colours)
1 large green apple
1/2 cup raisins
1/3 cup finely chopped fresh pineapple
2 tbsp lemon juice
2 tbsp pineapple juice
1/2 cup raw cashew pieces, soaked in cold water for at least an hour (or as long as over night) and drained
2 tbsp vegan cream cheese
1/4 tsp salt
1 tbsp fresh lemon juice
3 tbsp mayonnaise (a vegan brand)
1. Finely shred the cabbage and place in a large mixing bowl. Add the raisins and pineapple.
2. Core the green apple and chop finely. Add to the mixing bowl. Add the lemon juice and pineapple juice and mix through.
3. Put the cashews in a small food processor and process until it forms a smooth and creamy paste. Add the remaining dressing ingredients and process the dressing until completely smooth.
4. Stir the dressing through the salad. Chill before serving.
Serves 5-6 as a side salad.
This month I'm featuring lots of amazing recipes from Germany!
Check out my other German recipe posts: