Raw Coleslaw Salad

I found this recipe on the Healthy Bliss website and it's one of the best salads I've ever tasted! This salad is refreshing and light, yet very satisfying! The dressing is creamy and full of flavor! I substituted raw cashews for raw macadamia nuts because that's what I had, and it was great! I also added a diced Granny Smith apple. The best part is that the salad stays crisp for several days if refrigerated in an airtight container, so you can keep going back for more! This is a great make-ahead salad that you can prepare on Sunday and take it to work throughout the week.

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Ingredients

• 1 head green cabbage, finely shredded
  
• 1/2 white onion, chopped
  
• 3-4 stalks of celery, diced
  
• 1 Granny Smith apple, diced
  
• 1/4 cup fresh dill, chopped
  

Dressing

• 1 cup raw macadamia nuts (or substitute raw cashews)
  
• 1/2 cup purified water
  
• 1/4 cup freshly squeezed lime juice (juice of 2 limes)
  
• 1/8 teaspoon sea salt
  
• 1 teaspoon ground cumin
  
• pinch of cayenne pepper
  

Preparation

1. Mix all salad ingredients in a large bowl.
   
2. Grind the macadamia nuts using a Vitamix or mini-food processor until you get a fine consistency (if you're using a Vitamix, you can skip this step and add the nuts in the next step).
   
3. Add water, lime juice, cumin, cayenne and salt and process until creamy. 
   
4. Pour the dressing over the salad and mix thoroughly. 
   

This salad tastes even better if you can allow it to sit for at least 2 hours before serving.