Of the traditional salad dressings Cole Slaw is one of my favorites. Slaw dressing is commonly based on mayonnaise, and mayonnaise ingredients often include egg yolk which contributes subtle but significant flavor to both mayonnaise and Cole slaw dressing. Lately I’ve been enjoying making various sauces, dips, dressings, gravies etc. using cashew nuts for a base. Out of curiosity and for the fun of it I wanted to see how close I could come to duplicating the slaw dressing flavor in a cashew based sauce without using egg. To achieve the all important eggy flavor I used black salt.
To get a basic sauce going I listed and measured all the ingredients. From there I added additional (unmeasured) quantities of some of those ingredients until it came close to the flavors I was looking for. For the basic sauce I used:
- 1 cup raw cashews (after soaking)
- 3/4 teaspoon yellow mustard powder
- 1/2 teaspoon crushed celery seed
- 1/2 teaspoon black salt
- pinches of:
- garlic powder
- onion powder
- paprika (mostly for color)
- white pepper
- turmeric (for color)
- rosemary powder
- juice of 1 lime
- juice of 1 small lemon
- 1 tablespoon honey
Acidity and sweetness were adjusted back and forth until there was the right balance. The amount of mustard powder was increased and a little prepared Dijon mustard added. More black salt was necessary for that essential eggy flavor. Adjustments were made between periods of letting the sauce rest in the refrigerator. Eventually I did a taste comparison between my dressing and store-bought. It wasn’t an exact duplication of flavor but mine was still a very good sauce.
Yesterday we enjoyed the dressing as a dip for artichokes.
We enjoyed the dressing again today when I made a slaw with:
- red cabbage
- red bell pepper
- golden raisins