We have to warn you about something: once you try this lemon basil vinaigrette, you won’t be able to forge it. You may use up the first batch so quickly that you have to make it three more times in the same week! Due to the slightly tangy, herbaceous, and and refreshing flavor, this vinaigrette goes great with various salad ingredients. You can even use it in a grain bowl once you finish cleansing.

There are many lemons to use for this dressing, but we recommend Meyer lemons if you can get your hands on them. Meyer lemons offer a slightly sweeter flavor that lends itself to dressings and lemonade. Just make sure that you zest the lemon with a microplane before you juice it. The lemon zest adds more of a citrus punch to this vinaigrette. The real star of the show, and the culprit behind the color, is fresh basil leaves. Do not use dried basil because you will not get the same flavor, nor will you have the vibrant color or volume required for this vinaigrette. You can pick leaves from a plant or use basil leaves that you buy in the store.

An important step for this basil vinaigrette is that you do not want to add all of the ingredients to the food processor at once. You can add everything except the olive oil. Once everything else is blending, you can drizzle in the olive oil during the blending process. By taking that extra step, you are left with is a smooth, emulsified, bright green basil vinaigrette that is to die for. If you don’t love it, we’ll take it!

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We believe that the best recipes nourish the body while delivering the rich flavors and textures people crave. This creamy avocado spread is a great example of how whole, plant-based ingredients can easily replace traditional condiments that are classically unhealthy. You want to know the best part? You don’t have to sacrifice taste or satisfaction. Inspired by the velvety consistency of traditional mayonnaise, this raw vegan version offers a cleaner, fresher approach using nutrient-dense ingredients.

Avocado is the star ingredient of this recipe, creating beautifully creamy spread that is naturally rich in omega-3 fatty acids, potassium, magnesium, and other vitamins and minerals. Combined with extra virgin olive oil, the texture of this spread becomes silky smooth, making it ideal for raw wraps, lettuce tacos, veggie bowls, or dehydrated vegetable chips. Apple cider vinegar adds a subtle tanginess that mimics the brightness of classic mayo, while onion powder, garlic powder, and sea salt create a savory flavor profile that is simple, yet balanced and deeply satisfying.

Unlike conventional mayonnaise, which is often made with refined oils, preservatives, artificial ingredients, and eggs, this avocado spread embraces whole food ingredients that support overall wellness and vitality. Every ingredient in this recipe serves a purpose, offering flavor while contributing natural nourishment the body can use.

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Sometimes, you just need a recipe that comes together quickly. If you’re crunched for time or don’t want to put a lot of effort into a meal, you are going to love this recipe. Toss all of the ingredients together, pour the dressing over the slaw, toss to coat, and then serve. You’ll have a vibrant, herbaceous slaw that you can pair with almost any entree, but you can enjoy it on its own without hesitation. In fact, you may have to put your fork away to prevent yourself from finishing the entire bowl!

One of the best raw vegan hacks out there is to use pre-packaged salad mixes that you can buy in grocery stores. You have most likely seen broccoli slaw or cabbage slaw mixes. These are perfectly acceptable to enjoy during your raw vegan diet, but make sure that you do not use the nuts, dried fruit, or dressing that comes with it, provided those are included in the bag. Those items are not cleanse-approved. For convenience purposes, those bags are great options, and that is what we are using in this recipe today. Should you want to cut your own ingredients, you can use the following:

• 2 cups shredded green cabbage
• 1 cup shredded carrot
• 1 cup shredded broccoli stems

You can then add the freshly chopped cilantro to the mix. That’s it for the slaw, but what would a slaw be without a delectable, vibrant dressing. Unlike a traditional coleslaw recipe, this raw slaw does not have a dressing with a mayonnaise base. We decided to add tahini to the dressing to get a creamy consistency and subtle nutty flavor. Once you make the dressing, pour it over the slaw, toss to coat the ingredients, and serve immediately. We hope you love it!

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If you have an excess of grapefruit in your home, either because you bought a bunch or you have a tree, you want to use them before they go bad. Making fresh grapefruit juice to enjoy is a lovely idea, but you may not want to drink a lot for several days straight. Fresh-squeezed juice expires in a matter of days, unlike store bought juice, which contains preservatives. You can incorporate fresh grapefruit juice into many things, such as smoothies, salads, desserts, or salad dressings.

Adding fresh grapefruit juice to a homemade salad dressing adds a lovely, surprisingly sweetly tart flavor. It adds a little extra zest, especially when you pair it when the apple cider vinegar. Plus, you never really see a dressing that includes fresh grapefruit juice, and it’s never a bad idea to have a few homemade dressings sitting in the fridge, especially if you are cleansing. You want to make sure that you vary your dressings and your salad ingredients to keep your taste buds interested in salads. That isn’t to say that you have to eat salad for every meal, but it is an easy and viable meal option for many of our cleansers.

When it comes time to make the vinaigrette, it is nice to use a blender because it helps emulsify the ingredients into a smooth dressing. You can whisk the ingredients together in a bowl, or you can even add them to a jar, screw on the lid, and shake well to combine. The resulting vinaigrette will not be as smooth. Additionally, if you choose not to blend the dressing, juice the grapefruit by hand, because you can just toss the grapefruit pieces into the blender without juicing if you go that route.

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There is something to be said about a simple salad recipe. You don’t need a lot of ingredients and complex flavors to make something shine. That’s why this salad only has one main ingredient: cucumber, which is refreshing, crunchy, and the perfect vessel for almost any dressing. Coat it in a vibrant vinaigrette or creamy tahini dressing inspired by Mediterranean flavors. For this recipe, we took inspiration from a classic Chinese appetizer or side and tweaked it to fit the raw vegan criteria.

In Traditional Chinese Medicine (TCM) cucumber is a cleansing ingredient, helping detoxify the body and reduce high blood pressure. Because of its inherent “cooling” element, TCM thought it to ease the body’s internal heat. Cucumbers also have a rich water content (about 95%), so you can enhance your hydration efforts by eating them. They contain essential vitamins like K and C, and their antioxidant content, especially the flavonoids, fights against oxidative stress. Additionally, the fiber and potassium help support heart health and healthy blood pressure.

The key to this salad’s success lies in the smashing of the cucumbers. Ideally, use a heavy cleaver or rolling pin to smash the cucumber. This technique creates lots of jagged edges and crevices for the dressing to penetrate. Once you wash and dry the cucumbers, place them on a cutting board and lay your large knife flat against one at a time. Smash it lightly with your other hand and the cucumber should open and smash into sections. Repeat across the cucumber and then cut it into bite-size pieces.

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If you are looking to incorporate lighter, fresher ingredients into your daily diet, this is a great recipe to have in your back pocket. The sweet, tangy, and refreshing flavors exemplify springtime. It is a zesty combination of ingredients, one of which does not receive the credit it should. We are, of course, talking about the watermelon radish. It is the star of the show in this salad, providing a crisp and slightly sweet flavor with a beautifully striking pink color that contrasts the rest of the ingredients.

Unlike a traditional radish, which is also in this salad, the watermelon radish has a mildly sweet flavor, although it does have a slight peppery kick. Not only is watermelon radish visually stunning, but it is also a nutritional powerhouse. It contains significant amounts of vitamin A, as well as vitamin C, both of which act as antioxidants in the body. Watermelon radish is also a great source of potassium, a mineral that works to regulate blood pressure and support heart health. Surprisingly, this little pink radish is a rich source of fiber, which helps regulate bowel movements and aids digestives function. A diet rich in fiber can also help control blood sugar levels, support weight management, and lower LDL cholesterol levels.

With ingredients like watermelon radish in the mix, it would be a crime to refer to this recipe as a simple salad. That said, it is very easy to make. You don’t want to end up with large chunks of watermelon radish, as it can be quite laborious to chew. For this reason, use a mandoline slicer to create even, thin slices. You can also use the mandoline for the regular radish, but be careful not to cut your fingers.

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Get ready for a raw vegan slaw to pull you out of whatever slump your in. This isn’t some dish that just hides in the corner while you carry on with the rest of your meal. This is the main event! You get a forkful of crisp cabbage, tropical mango, herbaceous cilantro, and zesty lime, refreshing your palate with every bite. This mango slaw offers a hint of spice and a sweet tang. It’s truly the dinner hero you didn’t know you needed, but you didn’t hear that from us.

This recipe works for many reasons, the primary of which is that you get a burst of tropical flavor in every single bite. The mix of sweet mango, crisp cabbage, red onion, and carrots is just plain satisfying. Once the prep is complete, you can toss the slaw together in a matter of minutes. You can even dress the slaw and let it marinate for 30 minutes or so prior to serving. That allows the flavors to get to know each other a bit before you enjoy the raw slaw. Don’t worry about the dressing making the ingredients soggy because the ingredients are sturdy enough to hold up well before you plate.

When it comes to the mango, you want to make sure that it is ripe so that you have a sweet element. An unripe mango will be bitter and more difficult to chew. Not only does a ripe mango provide a soft bite and seductive sweetness, but it also pops with vibrant yellow color on the plate. A quick citrus dressing made with avocado oil, fresh lime juice, and some seasonings ties everything together. We hope this slaw makes an appearance at your next weeknight dinner.

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Sorry cleansers, but this dressing is not for you. Once you finish your cleanse, though, feel free to make this Japanese-inspired miso vinaigrette dressing. Not only is it vegan and gluten-free, but it is also free of added sugars. It tastes just like a classic vinaigrette from a Japanese restaurant, only it is much healthier. We were inspired to use miso in a dressing, as miso is a nutrient-dense, fermented paste made from soybeans. It is naturally rich in probiotics and offers significant benefits to gut health, immune function, and nutrient absorption.

Having a healthy gut microbiome can help defend the body against harmful bacteria and foreign invaders. Not only does it enhance digestive function, but it also reduces gas, bloating, and the risk of constipation. A. oryzae is the primary probiotic strain found in miso. According to research, this probiotic may help reduce the risk of digestive problems, such as inflammatory bowel disease (IBD). The fermentation process of miso also helps improve digestion by reducing the amount of anti-nutrients in soybeans. Anti-nutrients naturaly exist in founds, including soybeans and other grains. Consuming too many anti-nutrients can cause them to bind to nutrients in the gut, which reduces the body’s ability to absorb them.

We decided to use avocado oil for this dressing because olive oil’s flavor can clash with miso, rice vinegar, and sesame oil. We also added hot water to help thin the dressing and break down the miso paste without having to whisk too much. Once you make the dressing, you can store it in an airtight jar in the fridge for up to two weeks.

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When you find a dressing that just hits all the right notes, it’s very difficult to let it go. You want to dress all of your salads with it, but doing that may cause you to not like it. What do you do at that point? Keep the dressing in your arsenal of dressing recipes and put it into your rotation when your taste buds are ready for a new flavor profile. This tahini dressing is similar to ranch, only much healthier, more herbaceous, and free of preservatives.

A lot of tahini available in grocery stores tends to be made from roasted sesame seeds. Try to select raw tahini, which is more mild in flavor and lighter in color compared to most other non-raw tahinis. It is also a bit runnier than other tahinis, which makes it great for salad dressings. Given that tahini contains natural oils from the sesame seeds, the dressing can solidify in the fridge. When ready to use the dressing, simply run the container under some warm water for a little before shaking it up. Alternatively, you can use some of this dressing on salads, and use the rest as a dip after it thickens in the fridge.

The key to success with this dressing is using fresh herbs. Although dried herbs and spices are wonderful, and some are in this dressing, fresh herbs take this dressing to another level. It is budget-friendly, raw vegan, and only takes five minutes to come together. There is really no excuse to avoid making it, so get to it and let us know how much you love it in the comments. You can even make it and tag us on social media because we love seeing our cleansers make our recipes!

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Just because winter is a little more gloomy, that does not mean you have to eliminate fresh, vibrant salads from your diet. We encourage you to embrace seasonal produce, such as pomegranates, oranges, broccoli, and other items that you can easily incorporate into a slaw, such as this one. Tossed in a balanced citrus vinaigrette dressing, this winter slaw serves as a main course on the raw vegan diet. It can also be a versatile side dish or topping for sandwiches post-cleanse. This slaw is truly a delightful balance of sweet and tangy flavors with a variety of textures.

One of the best things about this crunchy winter slaw is that it is easy to prepare, but that doesn’t mean it lacks flavor. Crisp cabbage, juicy pomegranate arils, crunchy broccoli stems, and torn kale leaves come together for an irresistibly refreshing dish. Plus, it is visually stunning! Make sure that you remove the thick kale stems, as they are very bitter and can leave an unpleasant taste in your mouth. If you want to make less work for yourself, get a package of baby kale leaves, which do not have thick stems and have a slightly sweeter taste than regular kale.

Instead of onion, we decided to include shallots, which have a similar flavor to onion, slightly more mild and sweet. The great thing is that shallots do not overpower the other ingredients. The pair beautifully with the sweet and tangy pear and refreshing pomegranate arils. Toss everything in the citrus vinaigrette and your palate is in for a real winter treat.

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