A crunchy, bright slaw that’s totally clean and perfect as we enter into spring. Use my JF Creamy Lemon, Garlic, Dill Dressing instead of mayo - delicious! Serves 2 as a main salad.

INGREDIENTS:

4 cups purple cabbage, sliced thin on the mandolin 
1 cup persian cucumbers, diced 
¼ cup raw sunflower seeds
⅓ cup carrots, shaved
⅓ cup green onion, chopped
⅓ cup organic raisins
¼ cup watermelon radish, sliced thin on the mandolin, and quartered 
JF Creamy Lemon, Garlic, Dill Dressing, to taste

Creamy Lemon, Garlic, Dill Dressing:
1 cup raw cashews, soaked
1 tsp Dijon mustard
1 tsp JF Spicy Salt 
¼ tsp fresh cracked black pepper
1-2 garlic cloves, germs removed
2 Tbsp lemon juice
1 cup fresh dill
1 cup nut milk (I like Three Trees Almond Milk)

PROCESS:

Creamy Lemon, Garlic, Dill Dressing
In a small pan over medium heat, bring the cashews to a boil. Reduce to low heat for about 10-15 minutes, until rehydrated and tender. Drain and add them to your blender. Blend all of the ingredients together, adjusting to reach your desired consistency.

Clean Out The Fridge Slaw
Combine all ingredients in a bowl, layering each well throughout. Dress in my JF Creamy Lemon, Garlic, Dill Dressing, and enjoy!