In a large bowl combine shredded cabbage, carrots, parsley and cashew mayo. Stir to combine and season with salt and pepper to taste.
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Notes
Cook’s Tips
To soften the cabbage and to get the excess moisture out of it, toss it with a bit of salt and let it sit in a colander for about an hour before squeezing out any excess moisture. Alternatively, just scrunch it with your hands after you add salt until juices start to come out.
Store in an airtight container in the fridge separately from the dressing for up to 3 days. If the cabbage releases liquid, drain it before putting in the salad.