Sweet, sour, smoky flavored sun-dried tomato dressing with walnuts, ginger and shallots. Tossed with cold shredded green cabbage or fresh, crisped escarole and sprinkled with salted cashew crumbles! 

Makes 2-1/2 cups dressing


2 c. salted roasted cashews. Process in food processor till evenly crumbly/mealy. Pack into jar and store at room temperature to use as needed in a recipe.


1 oz. sun-dried tomatoes (non-marinated)

1/4 c. walnut halves

1 lg. shallot, peeled and chopped, about 1/4 c.

1/4 c. peeled, coarsely chopped fresh ginger

2 T. soy bacon bits

3/4 c. apple cider vinegar

1/4 c. dark brown sugar

1/2 c. extra virgin olive oil

1/2 c. Rich’s nondairy creamer, full strength (

1/2 c. water

1 t. salt

2 t. dried tarragon

lots of freshly ground black pepper

shredded green cabbage for coleslaw or fresh, crisped escarole for green salad

cashew crumbles

Place sun-dried tomatoes, walnuts, shallot, ginger and soy bacon bits in food processor. Process till evenly mealy throughout.

Add, one ingredient at a time, processing after each addition: vinegar, brown sugar, olive oil, nondairy creamer, water, salt, tarragon and pepper. Make it as fine as you can. Adjust for salt. Transfer to jar and refrigerate till very cold.

To make salads: Place shredded cabbage or escarole in bowl – as much as you want – 6 c. serves 4.

Sprinkle cabbage lightly with salt and celery seed. Toss.

There’s no need to salt the escarole.

Pour as much dressing as you like over veggies. Toss to evenly coat. Pile high into serving bowl or onto individual plates.

Sprinkle generously with cashew crumbles. If desired, sprinkle coleslaw with a little paprika, and escarole salad with freshly ground black pepper.

Notes: You’re going to love these salads with this special dressing! Next time I’ll try it tossed with cold potato cubes with scallion, then top with the cashew crumbles for a unique potato salad.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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