Purple Coleslaw with Cashew Mayo

Before you make this recipe, read this:

You’re not just looking for what to eat.
You’re looking for a way to feel good again.

To feel clear.
Light.
Energized.
At home in your body.
Rooted in something real.

But most days, food feels like a battle.
You overthink it.
You eat in a rush.
You go from overdoing it to trying to “start fresh.”
You feel guilty for craving comfort, yet never truly satisfied when you get it.

I know that place.
I’ve lived there — and I still find myself back there sometimes.

But one line always brings me back:

“Whether you eat or drink, or whatever you do, do it all to the glory of God.”
— 1 Corinthians 10:31

That verse changed how I eat.
How I move.
How I show up to something as simple as cutting a mango or making a salad.

Because food is not just fuel.
It’s not just discipline.
It can be remembrance.

A moment to slow down.
To be present.
To come back to your senses — literally.
And to treat your body like it was created with care and purpose.

This recipe isn’t fancy.
But it’s alive.
Colorful, vibrant, hydrating, grounding.

May it nourish more than your cells.
May it nourish your spirit.

Let this be one of those quiet moments that brings you back to yourself.
To simplicity.
To gratitude.
To God — if even just through the act of eating well.

Now, here’s the recipe:

Ingredients

For the slaw:

• ½ small purple cabbage
• 1 large carrot
• 1 apple
• 2-3 green onions
• 1-2 celery sticks
• 1 small bunch fresh dill
• 1 small handful prunes

For the cashew mayo dressing:

• 1 cup raw cashews
• 1½ cups water
• 1 tsp green mustard
• 1-2 lemons, juiced
• Salt and black pepper to taste
• Black salt (optional, for eggy flavor)

Instructions

1. Using a mandolin, finely shred the cabbage
2. Julienne the carrot and apple
3. Finely chop the green onions, celery, dill, and prunes
4. For the dressing: Blend cashews, water, mustard, lemon juice, salt, and peppers until smooth and thick
5. Combine vegetables in a large bowl and pour dressing over
6. Mix thoroughly and let sit for at least 15 minutes before serving to allow flavors to meld