Cashew Mustard curry mayo with cabbage slaw

Yield: 4 to 6 servings Ingredients: For the cashew curry mayo: 1 cup cashews, soaked overnight 1/4 cup water 2 tbsp fresh lemon juice 1 tbsp apple cider vinegar 3/4 tsp curry powder 1/4 tsp grain mustard 1/4 tsp sea salt Wee bit maple syrup or agave pinch of two of cayenne and black pepper For the cabbage slaw: 4 cups finely shredded cabbage cone #2 1 cup shredded carrots cone #2 1 parsnip grated cone #1 1/2 cup chopped flat-leaf parsley 1/4 cup finely diced red onion cone #2 salt and pepper Directions: To make the mayo, first drain and rinse the cashews. Next, blend all mayo ingredients in a high-speed blender until smooth. To make the slaw, combine all slaw ingredients in a large salad bowl. Drizzle with 4 or more tablespoons of the mayo and gently toss to coat. Add more dressing if desired, as well as salt and pepper to taste. Serve