Vegan Coleslaw

Serves 2-4

Dressing
¼ cup raw cashews
¼ cup fresh lemon and/or lime juice
¼ cup olive oil, with extra set aside
¼ cup water, with extra set aside
2 tbsp black peppercorns
2 tbsp dried minced onion
1 tbsp raw agave nectar
1 small garlic clove, with center removed
1 tbsp sea salt, or to taste
1 tiny slice of fresh jalapeno pepper or ginger (optional)

Salad
1 small head of green or purple cabbage, finely shredded
2 medium carrots, shredded
¼ cup raw agave nectar
¼ cup raw apple cider vinegar
2 tbsp ground black pepper, or to taste

Mix all of the salad ingredients in a large bowl until the pepper is distributed and set aside. In a blender or food processor, combine the dressing ingredients and slowly increase the speed until the texture becomes creamy. Occasionally stop the blender and use a spatula to push the dressing down the sides. Slowly drizzle olive oil and water into the center to keep the mixture moving. Continue adding water and olive oil until the texture is similar to mayonnaise, then adjust the salt to taste.

Pour the dressing over the salad, and mix well. Set aside for 4-5 minutes, then serve.