Crunchy & Zesty Raw Coleslaw - Mouthwatering Vegan Recipes™

Written by Miriam Published on September 20, 2012 in Salads, Sides

It occurred to me that I should post some raw recipes of mine. Our diet consists of cooked food of course, but we eat a fair amount of raw food daily, even if it does come in the form of salads, fresh raw juices and smoothies, as well as a handful of raw desserts. So, I am going to include a few now and then, so that the raw vegan repertoire is also featured here for those who wish to expand in this healthy area. This is an ideal salad to eat with most of my main courses. Or if you wish to keep it raw, eat it as is and have with a raw juice. Enjoy – it’s really zesty – which as you all know I love – and it’s also creamy and full of flavour. Enjoy !

INGREDIENTS FOR COLESLAW

½ white cabbage, washed and shredded

½ onion, shredded

1 carrot, sliced or shredded

1 sweet red apple, thinly sliced in rounds, for decoration (and consumption)

Garnish : I used flax seeds, but any other seeds of your choice, eg sesame, pumpkin, sunflower, would also be great – or even a mixture of all of them.

RAW MAYO

1 cup raw cashews, washed and drained (preferably pre-soaked for an hour or two)

1 cup (250 mL) water

juice of lemon

the zest of ½ lemon

himalayan salt to taste (I used ½ teaspoon)

1 tsp raw sweetener of your choice(I used agave

http://www.indigo-herbs.co.uk/acatalog/agave.html)

METHOD

Place your shredded and sliced vegetables in a bowl.
Meanwhile, place your drained cashew nuts in a food processor, and process until broken down.
Slowly add the liquids a little at a time, and process. Continue doing this until you have added all the liquid. Then process once again for a minute or two.
Pour onto your coleslaw, and toss with a salad spoon and fork. Garnish, et voilà, ‘tis ready for the taking ! Enjoy !

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike

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36 Comments

Yvonne
September 20, 2012 at 4:37 pm

I was wondering what else to do with that head of cabbage……This looks so good and easy. Can’t wait to try it.
Miriam
September 21, 2012 at 11:04 am

Yvonne Hi there and welcome here. I hope you enjoy this Coleslaw and I would juice the head of the cabbage with apples as it might be a little bitter by itself. Best your way !
Susan Michele
September 21, 2012 at 9:15 pm

Peaceful blessings, thank you for your
great messages and help in the Vegan effort.
Do you have a favorite Poleta recipe?
Miriam
September 21, 2012 at 10:41 pm

Hi there Susan and welcome here. I don’t have a specific polenta recipe – but it has featured in this recipe of mine http://www.mouthwateringvegan.com/2011/03/10/polenta-garden-pizza-to-live-for/ Very best wishes your way and look forward to your future comments on my blog !
Torwen
September 21, 2012 at 11:59 pm

Love your coleslaw 🙂
I mostly use store-bought vegan mayonaise but your cashew mayo sounds very tempting. Will try for my next slaw 🙂 Thanks for posting!
Miriam
September 22, 2012 at 11:56 am

Hi there Torwen and thanks for dropping by here with your comment. I shall look forward to your feedback on this as well as your comments here on my blog – Best wishes your way in the meantime !
See Also
Recipe for SUNNY SOUR CREAM (dairy-free, gluten-free, vegan) (to top baked potatoes or use as a spread)Green Curry Fried Rice (Easy Authentic Recipe!) Crazy Vegan Kitchen Creamy Pasta Sauce in a Jar. White sauce, Spicy Sriracha, Chipotle, Ranch, Mac 'n' Cheese and more. Vegan Glutenfree recipe - Vegan Richa Watercress recipes | Hugh Fearnley-Whittingstall

Deborah
September 22, 2012 at 3:44 pm

I can’t wait to try this with the ‘raw mayo’. It sounds delish! 😀
Miriam
September 22, 2012 at 4:08 pm

Hi Deborah, it truly is delish ! Let me know what you think as and when though ! Cheers !
Karen
September 24, 2012 at 4:37 pm

Thanks for this delicious looking recipe. Can’t wait to bring it along to ur next “potluck”. I so enjoy sharing vegan recipes for others to try!
Miriam
September 24, 2012 at 6:38 pm

Hi there Karen and welcome here. I am delighted that you have dropped by here with your comment. I look forward to your future comments and feedback on my blog. Best wishes your way in the meantime !
Chloe
September 25, 2012 at 5:30 pm

I’m going to make this for my coleslaw-loving husband tomorrow! Looks yum!
Miriam
September 25, 2012 at 6:54 pm

Chloe Hi there and welcome here. I am glad that you are going to make this for your husband and i very much look forward to your feedback on it. Remember when it comes to salt and lemon (can be made with vinegar too) that it’s down to personal taste, so do taste before serving ! Best wishes you you and I look forward to your future comments on my site !
Kathy
September 25, 2012 at 7:40 pm

This sounds amazing but I’m allergic to nuts – is there a good substitute for the cashews? Probably could use Vegenaise as an alternative but wanted to get your thoughts. Thanks!
Miriam
September 25, 2012 at 8:54 pm

Hi there Kathy and welcome here. I think that a vegan mayo is a faster and a more sensible and convenient option. Let me know how it goes Kathy. Best wishes your way and I will be posting a few more easy to make raw dishes, so stay tuned. Cheers !
Christine
September 26, 2012 at 12:19 am

Making this now. Looks awesome! Thanks!
Miriam
September 26, 2012 at 10:18 am

Hi Christine and welcome here. I hope you enjoyed the raw coleslaw ! Best your way !
meg
October 1, 2012 at 12:09 am

hey there, a friend introduced this recipe last week, and we really enjoyed it, so I decided to try it again, but with my own spin by adding: half almond/cashew mayo, sliced green onions, grated fresh ginger, and a splash of seasoned rice vinegar. it came out terrific!!!
Miriam
October 1, 2012 at 2:39 am

Hi there Meg and glad you enjoyed my recipe. Sounds like your few subs also work well. Best wishes !
melissa
October 3, 2012 at 8:33 pm

i have dressing leftover. it is delicious but i can’t figure out what else to use it for. any suggestions?
thanks for all the great recipes!
Miriam
October 3, 2012 at 8:56 pm

Melissa Hi there and glad you enjoyed this. I don’t know whether you are on a raw diet, in which case eat up with raw veggies – crudites, add some finely chopped garlic to it and whether you eat raw or cooked food, you can use it to dip anything in it, from crackers, to cooked potatoes or any other steamed veggies of your choice. Hope this helps. Cheers !
Leicester Wholefoods
March 11, 2013 at 9:48 am

Do the Flax seeds need soaking first in order to aid digestion Miriam?
Miriam
March 11, 2013 at 11:28 am

Hi there Paul – thanks for dropping by here. You can eat them as they are for greater fibre benefits or pre-soaked. Here is a useful link for you to browse for further info – hope this helps http://www.livestrong.com/article/480904-what-are-the-benefits-of-soaking-ground-flaxseeds/ Cheers ! 🙂
Pingback: Top 25 Raw Vegan Salad Recipes | Raw Vegan Power
Miriam
June 14, 2013 at 11:41 pm

Thanks for the pingback ! 🙂
Jackson
September 19, 2013 at 4:27 pm

This recipe is too good. I am dieting now and my doctor has advised me to eat lot of salads. Would this help me to reduce my weight? Also can I add any other vegetables also for this dish? Thanks for sharing this delicious dish.
Miriam
September 19, 2013 at 9:00 pm

Jackson Hi there, if you go to my salad section of this blog you will find more than a handful of salads to choose from as well as juices and smoothies. Concentrate on the health benefits of these more so than calorie content and these recipes will help you to reduce weight whilst sustaining you and giving you the vitamin boost you need – added bonus is they all taste great ! Best wishes your way ! 🙂
J
August 7, 2014 at 5:32 pm

What is the serving size for this recipe?
Miriam
August 8, 2014 at 11:03 am

Hi there J. It depends on portion size. When I made it, it served 2 substantial portions, it depends what you will eat with it too as a carb filler. Enjoy ! 🙂
Rinu
March 15, 2015 at 5:46 pm

@J: I made it with large carrot and 1/3 of large cabbage and its serving size was 3-4 portions. It doesn’t look like it but it is a highly filling meal.
—
Thanks for such a great recipe, Miriam! It tastes heavenly. Me and my friend decided to treat ourselves with healthy salads, picked this list http://diply.com/different-solutions/vegan-salads-greens/96196 and started with yours.
By the way, I was really surprised that the dressing tasted like eggs :).
Pingback: Raw Crunchy & Zesty Coleslaw by Miriam Sorrell Recipe Review | Raw Vegan Recipe Reviews
Miriam
March 24, 2015 at 9:40 pm

Thanks so much for that Rinu and look forward to your future comments on my blog ! 🙂
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Swati
September 22, 2016 at 2:26 pm

Hi Miriam!
Thank you so much for this recipe. Tried it with a few changes in view of the locally available ingredients – and it came out wonderful! Will be sharing it in my blog with credits to you.
Regards
Swati
Pingback: Coleslaw with cashew mayo – swalads
Miriam
September 27, 2016 at 8:03 pm

Sure thing Swati – and glad you enjoyed it ! 🙂

About Me

Miriam Sorrell

Hi, I’m Miriam - award-winning recipe developer, photographer and author of ‘Mouthwatering Vegan’. My food is, sensual, mouthwatering and rustic, with Middle Eastern & Mediterranean flair . . .

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