Colorful Raw Green Superslaw

Sign up to save this recipe to your profile
4-6 Easy
PREVIOUS: green pepper spread NEXT: Raw Green Pea and Almond Dip

Ingredients (12)

  • 1/2 organic red cabbage
  • 1/2 organic white cabbage
  • 2 bunches continental flat leaf parsley
  • 1 bunch organic kale
  • 2 – 4 organic carrots
  • 8 – 12 green spring onions
  • Dressing
  • 1 cup cold pressed extra virgin olive oil
  • 1/4 cup raw cashews soaked for about 4 hours
  • 1/8 cup of fresh lemon juice or more to taste
  • 4 cloves garlic
  • a pinch of Celtic sea salt


This is my favorite Summer salad. It is fresh, raw, simple, quick, easy, nutritious, satisfying, refreshing and absolutely delicious! This simple slaw is a good balance of vegetables for me. But you could really add anything you wanted. Spinach and rocket work 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 recipe nut-free. But I really love the depth of flavor the cashews add.


  1. 1Chop up the vegetables individually in your food processor and toss in a salad bowl.
  2. 2Blend the dressing in your high speed blender and toss through the vegetables.
  3. 3Add in more lemon juice, olive oil and sea salt to taste to reach your perfect blend.
  4. 4Serve on its own, or serve with boiled organic eggs or other clean protein.
  5. 5This salad will keep for a few days in the fridge.
Load Comments

Recommended from Chowhound