Colourful raw green coleslaw
THIS simple raw coleslaw is a good balance of vegetables for me. But you really could add anything you want. Spinach and rocket work really well.
I just love the nutritional density and texture of kale. You could just toss these vegetables with a generous amount of olive oil, lemon juice and Celtic sea salt if you need to make this coleslaw recipe nut free, but I really love the depth of flavour the cashews add.
With all of my quick and easy recipes, feel free to experiment and create your perfect blend. You might like less garlic, more cashews, or more lemon juice for your coleslaw. Every palate is different and it depends on what is in season, and the accompaniment you are serving it with. Just like my raw red cabbage salad, this raw coleslaw tastes absolutely scrumptious with some organic boiled eggs.
For me, I blend up the basic vegan dressing that I have provided. Then I drizzle over the chopped vegetables; and adopt the "toss, add and taste" approach. I always toss through extra virgin olive oil and lemon juice with salt and pepper to taste at the end to finish off my perfect blend. And I always double this raw coleslaw recipe and have it on hand in the fridge for a few days.
This is a fantastic raw salad recipe to take to a summer party or barbeque. I took this raw coleslaw to a party the other night and everyone loved it – I hope you do too.
Ingredients
Dressing
Method
Chop up the vegetables individually in your food processor and toss in a salad bowl.
Blend the dressing in your high speed blender (I use a Vitamix) and toss through the vegetables.
Add in more lemon juice, olive oil and sea salt to taste to reach your perfect blend.
Serve on its own, with boiled organic eggs or other clean protein. This salad will keep for a few days in the fridge.
This delicious recipe was written and provided by Tess Masters, The Blender Girl, who knows all about the fine art of cooking with a blender for whizz-bang results. You can find out more at Healthy Blender Recipes.
