Colourful Coleslaw with Vegan Cashew Mayonnaise

1. Soak 150g / 5.3oz Cashew nuts in water for about 30 minutes.
2. Remove the outer leaves of 400g / 14.1oz Red cabbage, halve the cabbage and remove the hard core. Shred the cabbage finely and knead well with 1/2 tsp Salt until it becomes juicy.
3. Peel and grate 2 Carrots coarsely. Wash, quarter, core, and grate 1 Green apple coarsely. Immediately drizzle the apple with 1 tbsp Lemon juice to prevent browning.
4. Mix Red cabbage, Carrots, and Apple in a salad bowl.
5. Finely chop 50g / 1.76oz Cashew nuts.
6. Drain the soaked Cashew nuts and blend with 49ml / 1.65fl oz Olive oil, 30ml / 1.01fl oz Lemon juice, Salt, and Pepper to taste.
7. Mix the cashew mayonnaise with the coleslaw, salt, and pepper.
8. Wash, dry, and finely chop 1/2 bunch of Parsley and mix into the salad.
9. Serve the coleslaw on plates and sprinkle with the chopped Cashew nuts.