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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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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Get ready to enjoy a light and refreshing slaw recipe that is made without mayo or heavy dressing. Sometimes, it’s nice to take a break from the traditional coleslaw and make a lighter variation. This recipe is exactly that, and makes for a perfect side dish, taco topper, or salad substitute if you are cleansing. Plus, the lighter slaw is much lower in calories and fat than a traditional slaw with mayo-based dressing. Cabbage itself is low in calories, but the dressing is where the calories and fat come from. Not in this recipe, though!

You can’t have slaw without cabbage, which offers a rich nutritional profile. Cabbage provides vitamins C & K, fiber, antioxidants, and anti-inflammatory and immune-boosting properties. Some of the antioxidant compounds in cabbage may contribute to DNA protection and offer protection against certain types of cancer. Now, while cabbage is a nutritious ingredient, jalapeños also offer surprising health benefits. Commonly used in Mexican cuisine but popular worldwide, jalapeños are vibrant green hot peppers that are naturally rich in vitamins C, B6, A, & K, in addition to folate, manganese, and beneficial antioxidants.

Several lab studies indicate that capsaicin, an alkaloid compound in jalapeños and other peppers, exhibits strong anti-cancer properties. In fact, it has the potential to kill over 40 types of cancer cells without harming normal, healthy cells. Capsaicin works to fight cancer by stopping the growth and division of cancer cells, slowing the formation of new blood cells around tumors, and preventing the spread to other areas in the body. Will eating this cilantro lime slaw reduce your cancer risk? We can’t speak to that, but the ingredients speak for themselves! We hope you enjoy the slaw!

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Some people have only ever had cooked beets. Typically, they come steamed or roasted, and it is during the cooking process that some of that earthy flavor disappears. You can be a fan of cooked beets, but so too can you be a fan of raw beets. You won’t be cubing beets and eating them raw or taking bites out of whole beetroot like an apple, though. By enjoying beets in their raw form, you reserve all of the nutrients, which can decrease during the cooking process.

Due to their firm texture, raw beets hold up impressively well in salads and slaws, especially when shredded or thinly sliced. This sweet and crunchy beet carrot slaw is highly addictive. Not only is this slaw packed with texture from the carrots and beets, but it is also naturally stunning and easy to prep. Make it ahead of time, and it will taste even better after marinating in the mint dressing. Due to its versatility, you can serve it as a salad, side dish, pile it on a grain bowl, or serve it inside a wrap.

The herbaceous dressing accentuates the earthy essence of beets and natural sweetness of carrots. We don’t want to sound like dressing snobs, but we will this time. This dressing is warming, slightly sweet, and a little tart. It has a touch of spice from the fresh ginger, raw garlic, and cumin, but the beets and carrots help create a pleasant balance.

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You do not typically see cucumbers in a coleslaw recipe. Traditionally, you have green and purple cabbage, carrots, and potentially some other ingredients, such as apples, herbs, or nuts. This slaw is a slight departure from the traditional recipe, especially in regards to the dressing. A typical coleslaw dressing is mayonnaise-based, but you cannot have that while cleansing. Instead, we went a slightly Asian route and created a highly addictive, somewhat spicy ginger dressing. You lightly dress the slaw in the dressing, being careful not to douse the slaw in it. Doing so will cause the cucumbers to become a bit soggy.

If you don’t want to serve it as a slaw, you can simply cut the cucumber and carrots into thicker sticks to dip in the ginger dressing, omitting the cabbage because nobody dips shredded cabbage. Planning on making a bigger batch for a potluck or gathering? Leave the dressing on the side so that the cucumbers don’t get soggy.

Unlike traditional Asian dressings, this one calls for apple cider vinegar in place of rice vinegar. Apple cider vinegar has a bit more bite to it than rice vinegar, but that works with the naturally sweet coconut aminos. You’ll also notice that the dressing calls for avocado oil, not olive oil. The reason for this is because olive oil’s flavor can be a bit strong for an Asian-inspired dressing. Avocado oil has a more neutral flavor that doesn’t take away from the other ingredients.

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This could be the prettiest salad/slaw you make throughout the winter. It is very crunchy, crisp, refreshing, and slightly tangy. Filled with purple cabbage, carrots, pears, and pomegranates, there is no shortage of nutrients in this slaw. Plus, the vitamin C-rich citrus vinaigrette keeps you coming back bite after bite. If you love a dish that has texture and different levels of flavor, this is the slaw that will satisfy your taste buds. All other slaws will bow to this one!

A slaw is very versatile because you can enjoy it as an entree salad, side dish, or put it on sandwiches. Because of the sweet and slightly tart flavors, this slaw complements numerous entrees and sandwich toppings. As a quick note, the sandwiches are only for people who are not cleansing! This slaw may be cleanse-approved, but a sandwich is not. That said, you could roll up this slaw in a collard leaf to make a raw vegan wrap. Use one of our many nut meat mixtures or nut cheeses in the wraps for for added sustenance.

The slaw is as tasty as it is beautiful. The sweetness of the pear goes great with the tart and juicy pomegranate arils and slightly bitter purple cabbage. The citrus vinaigrette takes it to another level, though. In the words of Guy Fieri, “You could put that on a flip flop!” It’s so good that you could drink it! Save the dressing recipe because you may want to use it on other salads in the future. And as a last piece of advice, you can let the slaw sit in the dressing for an hour or two before serving so that the ingredients can soak up that citrus flavor.

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Curtido is a fermented Salvadorian slaw made with cabbage, carrots, onions, and oregano. It is easy to make and is chock-full of beneficial probiotics that encourage healthy digestion. It typically accompanies pupusas, but you can enjoy it on its own as a healthy side dish. In fact, curtido has a slightly crunchy texture and fresh and clean flavor that is highly addicting!

The great thing about curtido is that the flavor only gets better the longer it ferments. It will keep fresh in the fridge for months, so long as you preserve it in an airtight container. Think of this side dish or condiment like the Central American version of sauerkraut. It’s fun and easy to make, and you can customize it based on your taste preferences. For example, this recipe includes optional slices of jalapeño, but you don’t have to include it if you don’t appreciate spice. We have to say that it gives it a powerful kick that is pleasant and addicting.

The key to making a great curtido is slicing the ingredients evenly. Much like coleslaw, you don’t want super think slices of carrot mixed in with thin cabbage slices. For this reason, remove a couple outer leaves of cabbage and save them for jarring. At that point, you can use a mandoline slicer or cheese grater to shred/grate the ingredients. Jar the ingredients and let the fermentation begin!

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The best thing about this rainbow carrot slaw, besides how beautiful it looks, is the sweet and slightly citrusy flavor profile. You don’t have to worry about the fennel in this recipe because it doesn’t outshine the other ingredients. Grating the fennel bulb or slicing it thinly helps tame the intensity of raw fennel. Plus, the aromatic dill vinaigrette asserts itself as the flavor champion. It is truly one of the best dressings you’ll ever have.

The important thing to remember when making this carrot slaw is to grate all of the ingredients on the largest grater setting. Using the small side of the grater will result in a mushy slaw. You want a slaw to be crunchy! Now if you are really lazy, you can use a food processor to chop all of the ingredients. If you have a sharp grater, though, you should really choose that option.

Since the slaw dressing has a decent amount of mustard powder, it will be very aromatic and flavorful. The mustard flavor pairs beautifully with the aromatic dill and sweetness of the carrots. The slightly bitter cabbage also helps to absorb a lot of the dressing, meaning you can enjoy dressed slaw a few hours after preparing it. Should the dressing be a little intense for your palate, you can add a teaspoon or so of raw agave nectar to help tame the assertive flavors.

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Sometimes you just need a clean meal that helps to reset your body, especially after a few days of overeating. When you eat excess sugar or alcohol, you are tempted to overindulge in unhealthier foods. While we don’t believe in “making up” for past food mistakes, this slaw helps get you back on track. In addition to eating this salad, drinking more water, eating more cruciferous vegetables, and adding lemon or apple cider vinegar to your water can help clean out the body. All of these actions can help establish a more alkaline environment in the body!

This slaw utilizes broccoli stems, which most people tend to chuck in the garbage or compost bin. The great thing about broccoli stems is that you can grate it using a cheese grater, or grater attachment on a mandolin. You often see broccoli stems in bagged salads that contain a mix of carrots, kale, and cabbage. Now, we’re going to let you in on a big secret. If you are really in a pinch and don’t have time to prep ingredients, you can use those bagged salads while cleansing. However, you cannot use the nuts or dressing from those bags. The reason for that is the nuts are either roasted, salted, or sugary, and the dressings are highly processed.

Now that we gave all of you cleansers that little pearl of wisdom, it comes time to make this slaw. It comes together very quickly and the ingredients pair beautifully together. The slightly bitter broccoli stems and purple cabbage are balanced by the sweet carrots. With the bitter and sweet flavor profiles in place, you need a tangy element, which is where the dressing comes in. Much like the rug in The Big Lebowski, the dressing ties the room together. Enjoy the slaw!

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There’s something to be said about a crunchy slaw. The different textures and flavors complement each other, and the uniform ingredient cuts make for a great eating experience. A slaw can go awry if you mix together the wrong ingredients. For example, you don’t want ingredients that will wilt because the beauty of slaws is that they can keep for a day or so after you dress them.

Cabbage holds up from one day to the next because of its sturdy, crunchy texture. It differs from your average lettuce in that way. Kale is another green that can hold up from one day to the next, so you have the option of including kale in this slaw if you desire. You don’t just want bitter greens in the slaw; rather, you need a sweet component, which is where the pear enters the equation. When you choose a pear, make sure that it is relatively firm. While softer pears offer a sweeter flavor profile, they may not hold up as well in the slaw. Firmer pears that have a sweet yet tart flavor hold up better in slaws.

Could the slaw be complete with the standard cabbage, pear, green onion, and cilantro? Yes, but we are extra and wanted to add raw walnuts. In addition to the extra crunch, walnuts help to fill you up with their healthy fats and protein. Plus, their nuttiness works great with the citrusy dressing.

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