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Savoy Cabbage and Cashew Slaw


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Savoy Cabbage and Cashew Slaw


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Savoy Cabbage and Cashew Slaw

I am obsessed with slaw. I love the crunch, and favor dressing my slaws with a vinegary dressing for a palate cleansing punch. I pile them on the sandwich for added texture and flavor as well as serve them as a side. I change the slaws around according to mood, season and on-hand ingredients.


  • Prep Time : 10 min
  • Ready Time : 10 min


4-6 Servings


  • 1 small head of savoy cabbage, shredded by hand or food processor
  • 1 small red onion, sliced very thinly
  • 1 medium carrot, shredded
  • 1 cup cashews, toasted and chopped
  • 1/3 cup rice wine vinegar
  • Dash of favorite hot sauce
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons toasted sesame oil
  • 2 teaspoons lime juice
  • Kosher salt and pepper


1 Place the cabbage, onion and carrot in a medium bowl.
2 Place 1⁄2 of the cashews in a food processor with the vinegar, hot sauce, oil and lime juice. Process until thickened. Add salt and pepper to taste.
3 Toss the dressing over the cabbage and add remaining cashews.

As seen in the Joy of Kosher with Jamie Geller Magazine

Summer 2013

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About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

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