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Tangy Vegan Coleslaw Recipe for Heart Health

  14 rater(s)

Fermentation is one of the great tricks of the trade when it comes to eating a raw food diet. By letting sugars change and flavors cook, you transform a boring salad into a tangy treat. Even if you don’t wait for fermentation and eat this cabbage salad from the Raw Food World immediately, you’ll benefit from the healthy portion of apple cider vinegar.

A number of studies have concluded that apple cider vinegar is great for heart health by lowering bad cholesterol and blood pressure. Unfortunately, many of these studies were conducted on animals, so the jury’s still out on how much benefit is bestowed upon humans. In any case, Apple Cider Vinegar is your savior while Cleansing. It adds a much-needed pop to the standard fruit and vegetable fare.

Tangy Coleslaw


  • 10 lb of shredded, julienne, matchstick-cut carrots and cabbage
  • 1/3 c Tahini
  • 1/3 c Maple Syrup
  • 1/3 c Apple Cider Vinegar
  • 1/3 c Raw Vegan (or store bought vegan) Mayo
  • 1/3 c Raw Pumpkin Seeds


  1. Add all ingredients, except for the match-stick cut carrots and cabbage, to a high speed blender on high until smooth. Pour sauce/dressing over top of the match-stick cut veggies, and stir well until everything is coated. For fermentation, refrigerate in an air-tight container for at least three days.