Ok, this is officially the best slaw I've ever eaten. Very few ingredients, comes together in a flash, and the cashew butter dressing happens to be vegan. I only had regular green cabbage (unlike C&Q's two-tone plate of beauty) to use tonight, which only served to make it simpler to make.
Coconut and Quinoa's blog never fails to inspire me and both the slaw and tempeh are her recipes. I think I'll try the marinade from the tempeh recipe out on tofu next time...baking it the same way.