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Raw Super Slaw!

Salad Recipes Vegetable Side Dishes
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The weather continued to be uncommonly hot this week. So I am currently chomping down on my eighth chopped raw salad for this week. I just love shredding vegetables in my food processor and smothering them in delectable dressings. 

Seeing as I posted my simple vegan cashew dressing a few days ago, I thought it only fitting that I post my favorite raw coleslaw recipe, that blends beautifully with that dressing. 

I've mentioned before that I was not a fan of traditional coleslaws. I found them sloppy and boring. I didn’t really embrace the virtue of this simple healthy salad until I started making nut based dressings and tossing the cabbage with olive oil and lemon juice, and adding in a few greens. I find raw coleslaw more interesting with a bit of a zesty green kick! This raw coleslaw recipe ticks all of the necessary boxes, and scores top points for me. I now have a claw for the raw super slaw!

This simple raw coleslaw 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 coleslaw recipe nut free. But I really love the depth of flavor the cashews add.

Experiment and create your perfect blend. You might like less garlic, more cashews, more lemon juice for your coleslaw etc. Every palate is different; and it depends on the season, and what you are serving it with. Just like the raw red cabbage salad, this super slaw tastes absolutely scrumptious with some organic boiled eggs or veggie bacon.

To get  the exact flavor I want, I blend up the basic dressing I've provided. Then I drizzle it over the chopped vegetables; and then adopt the "toss, add and taste" approach. I always toss through extra extra olive oil, lemon juice, salt and pepper to taste at the end to finish off my perfect blend. Yum. Yum. Yum! So yummy that I always double this slaw so I have it on hand in the fridge for a few days.

This is a fantastic salad to take to that Summer party or BBQ. I took this raw coleslaw to a party the other night and everyone loved it. I hope you do too!

Raw Green Coleslaw

Raw Super Slaw!

  • 1/2 red cabbage
  • 1/2 white cabbage
  • 2 bunches continental flat leaf parsley
  • 1 bunch kale
  • 2 – 4 carrots
  • 8 – 12 green spring onions


  • 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
  • 2 to 4 cloves garlic (depending on preference)
  • a pinch of Celtic sea salt, plus more to taste
  1. Chop up the vegetables individually in your food processor and toss in a salad bowl.
  2. Blend the dressing in your high speed blender and toss through the vegetables.
  3. Add in more lemon juice, olive oil and sea salt to taste to reach your perfect blend.

Serve on its own, or serve with boiled organic eggs or other clean protein.

This salad will keep for a few days in the fridge.

Tip: how to select and store kale

To select the best tasting kale with the highest nutritional density look for varieties that have bright rich coloured leaves that are firm and energetic. The stems should be moist and crisp. Buy organic wherever possible and avoid leaves that are wilted, discoloured, bruised or have holes. Kale is very delicate and will become yellow, bitter, and lose much of its nutritional properties very quickly if not stored correctly. Do not wash the kale, but rather, enclose it in a plastic bag taking out as much of the air as possible. Then store in a cold fridge for up to five days. The Tupperware vegetable storers with the “breathers” are phenomenal for storing kale! For all of you fellow “tupper-tarts” out there – you know what I am talking about!

This is absolutely one of my favorites!  So simple, with so few ingredients - unsure how it can be so tasty!


I really love this simple recipe too!

I have made this several times. It has become an all time favorite for the whole family. They keep asking me to make it. Seriously, this is the healthiest and tastiest slaw I have ever eaten, and so nice for a healthy lunch the next day. YUM!


Oh. I am so pleased. I really love this salad too, and has been a staple in my family for years.

This is one of the easiest, tastiest salads I have ever had. I can’t get enough of it.


Really tasty and loved the dressing as it has lot cashews in it… Couldnt find kale in our supermarket so jst threw in another type of leaf!  Would deff make again.. :)


Awesome! Yes. You can use any mixure of veggies you like. The dressing is awesome like that.

Yes! This is my favourite salad. You really can use any shredded greens you want. It is the dressing that makes this special.


This is my favourite salad. It is full of flavour.


I love that. So glad you enjoyed it.

Made this for a BBQ the other day. Everyone loved it. Four requests for the recipe.


I love hearing that. So glad it was a hit. Thanks for sharing.

Mmmmmm, tried this today and I now have a new coleslaw recipe thank you!


Loved it! Really great recipe and surprisingly filling.  A tad too much garlic for me so will probably use 2 gloves next time but will definitely make it again. Thanks for sharing!


I hear you Monique. Garlic is a really personal thing and my mum finds my blend a little overpowering too. I will revise the recipe and give a garlic range. Thanks!

could i use veganaise instead of nuts for my allergic friends?


Yes, you could absolutely use vegenaise in this recipe. You will just need to tweak the garlic and lemon juice to taste, and you could also add a little 1/2 teaspoon white miso paste.

Looks great when I make cold slaw with red cabbage it goes very bitter the next day. What stops this with yours is it lemon or oil. I’ll try it and see. Thanks


Yes, cabbage can get bitter. But, if it’s fresh, and you add lemon juice it should be fine. I have never had it go bitter. Enjoy.

I’m just starting to use a blender and try to eat as healthy as possible. My only complaint with this recipe is that it is really an enormous recipe, which I was not experienced enough to expect. I hope I can eat it all, but I probably shouldn’t - the dressing itself has almost 1,500 calories and a lot of fat (but was very delicious). Also, lots of cleaning. But delicious and very healthy!


Thanks Mike, yes this recipe is generous and is meant to be shared. You can halve the recipe. Glad you enjoyed the flavor.

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