Creamy Cashew Slaw with Curry and Apple
An Indian-inspired slaw featuring shredded cabbage and carrots, crisp diced apple, and fresh herbs dressed in a silky cashew cream enriched with warm curry powder, bright lime, and spicy-fresh ginger. The result is refreshing, creamy, and perfectly balanced—ideal as a side dish for curries, in grain bowls, or alongside grilled vegetables and proteins.
- Prep
- 25 min
- Cook
- —
- Wait
- 1 hr 5 min
- Total
- 1 hr 30 min
- Makes
- 4 servings (about 6 cups slaw)
Steps
Before you start
- Soak raw cashews in boiling water for 30–60 minutes until very soft, then drain and rinse—start this first
- Have lime juice fresh-squeezed and ready
- Read the recipe through so you understand the two-part structure (dressing first, then vegetables)
- Gather your knife, cutting board, mixing bowl, and blender
Make the cashew cream
- In a blender, combine the drained soaked cashews, curry powder, minced ginger, lime juice, water, salt, and black pepper.
- Blend on high speed for 60–90 seconds until completely smooth and creamy, with no grainy texture.
- The dressing should be thick but pourable, like heavy cream.
- Stop the blender and taste—adjust salt for depth of flavor and add more lime juice if you want additional brightness.
- If the dressing is too thick, thin it with a splash more water and blend once more.
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Ready when: Completely smooth and creamy, with no grainy texture; pours like heavy cream
Tip: If your blender struggles, soak the cashews for the full 60 minutes (or even 90 minutes) to ensure they're very soft; warm soaking water works better than cold water
Shred cabbage and carrots
- Cut the cabbage into quarters or sixths depending on size.
- Using a sharp chef's knife, mandoline slicer, or box grater, shred the cabbage into thin ribbons about 1/8 inch (3 mm) wide.
- Transfer to a large mixing bowl.
- Peel the carrots and shred them the same way using the same tool, then add to the bowl with the cabbage.
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Ready when: Cabbage and carrots are shredded into thin, uniform ribbons
Tip: A mandoline makes shredding quick and uniform, but always use the hand guard to protect your fingertips from the blade
Dice the apple
- Halve each apple and remove the core and seeds using a small sharp knife or corer.
- Slice the halves into thin strips, then cut across to create ½-inch (1 cm) cubes.
- Add the diced apple to the bowl with the cabbage and carrots, and toss gently to distribute evenly among the vegetables.
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Ready when: Apples are diced into uniform ½-inch pieces and distributed evenly
Tip: Dice the apples just before mixing to prevent oxidation and browning; if you're working slowly, toss the apple pieces with a squeeze of fresh lemon juice to protect them
Dress and toss
- Pour the cashew cream dressing over the bowl of vegetables.
- Using a large spoon or rubber spatula, gently toss everything together until every piece of vegetable is well coated with the creamy dressing.
- You should see no dry spots of vegetable; the mixture should look glossy and evenly dressed.
- If using cilantro and scallions, fold them in gently at the very end, reserving a little cilantro as a garnish if desired.
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Ready when: All vegetables are evenly coated in creamy, glossy dressing with no dry spots
Tip: Toss gently and deliberately; aggressive tossing will bruise the cabbage and cause it to release water, diluting the dressing
Chill and serve
- Transfer the slaw to a serving dish or bowl.
- Let it chill in the refrigerator for at least 15 minutes, or up to 2 hours before serving.
- This allows the flavors to meld and keeps the slaw crisp and cold.
- Stir gently with a fork just before serving to redistribute any dressing that may have settled.
- For best texture and crispness, enjoy within 2 hours of assembly.
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Tip: After 2 hours, the cabbage releases water and the dressing becomes diluted; serve within this window for the best fresh texture
Good to know
Tips
- For the smoothest, creamiest dressing, soak your cashews in hot water for at least 45 minutes before blending—this is essential for a standard blender to fully break down the nuts into a silky texture without graininess.
- If fresh ginger is unavailable, use 1 teaspoon of ground ginger, but fresh ginger is worth seeking out for its brighter, peppery bite that really shines in this slaw.
- This slaw pairs beautifully with spiced chickpeas, roasted cauliflower, grilled fish, or grilled paneer. It's also the ideal cooling side dish alongside aromatic curries.
- Taste and adjust the dressing to your preference before tossing—more lime juice for brightness, more salt for depth, more curry powder for warmth, or a splash more water if the dressing is too thick for your liking.
Make ahead
The slaw is best made within 2 hours of serving for the crispest texture. For make-ahead flexibility, prepare the dressing and vegetable components separately—the cashew dressing keeps up to 3 days refrigerated, and raw vegetables keep up to 3 days as well. Combine the dressing and vegetables within 30 minutes of serving, and add fresh cilantro and scallions just before bringing to the table.
Storage & reheating
Room temperature: up to 2 hours (will soften and become watery if left longer). Refrigerator: up to 3 days, though best within 2 hours of assembly (vegetables continue to release water and soften over time). Freezer: not recommended (cashew dressing will separate and vegetables do not freeze well). To serve chilled leftovers: stir gently and serve directly from the fridge; do not let sit at room temperature again, as it will soften quickly.
Substitutions
- Raw unsalted cashews → Raw blanched almonds or hulled sunflower seeds. Almonds will provide a slightly more delicate, less buttery flavor; sunflower seeds will be less creamy and more nutty, so blend longer and add an extra tablespoon of water to achieve the right consistency.
- Curry powder → Garam masala or a mix of smoked paprika with a pinch of ground cumin. Garam masala will be slightly warmer and less earthy; paprika-cumin blend will be earthier and less spiced—use about 1.5 tablespoons total and taste as you go.
- Granny Smith apples → Crisp pear or tart green mango. Pear will be slightly sweeter and softer; green mango will be more tart with a similar crisp texture and adds a subtle floral note that pairs beautifully with curry.
- Napa or green cabbage → Green cabbage or a 50/50 mix of red and green cabbage. Green cabbage will be slightly earthier and less delicate; red cabbage will add visual drama and a subtle earthiness, though it may stain the dressing slightly pink.
