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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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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When the weather is dull and cold and the sun can barely be seen through the clouds, you need a meal that can refresh your palate; a meal that can elevate your mood. What better way to do that than by embracing seasonal produce?! This salad’s ingredient list is very simple, but it has contrasting textures and flavors. Crisp fennel pairs with juicy pink grapefruit and sweet Cara Cara oranges. The sweetness and subtle tartness of the citrus fruits balance fennel’s strong anise flavor.

Even though the salad ingredients are simple, they are powerful in flavor. For this reason, we chose to keep the dressing very simple. Extra virgin olive oil, freshly squeezed lemon juice, and pinch of sea salt. That’s all you need to dress the fennel, grapefruit, and oranges. Pour the dressing over the ingredients and toss gently to coat. At this point, you can let the ingredients remain in the dressing for about 15-20 minutes, allowing the flavors to intensify. When ready to serve, feel free to top with fresh parsley, pomegranate arils, or even raw walnuts. You can also top the salad with

As a quick and final note before you make the salad, make sure to thinly slice the fennel. Thick pieces will have a strong anise flavor and may be unpleasant if you are still getting used to fennel. It’s a strong flavor that is reminiscent of black licorice. Just remember that the citrus fruits help tame that intensity. We hope you enjoy!

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You do not need a special occasion to make a salad that impresses everyone at the table. You have the opportunity to elevate your meal from ordinary to extraordinary every single day. This salad is perfectly balanced and every bite bursts with more flavor than the last. The textural differences complement the subtly tart and sweet flavors. Whether you want to impress a few guests or enjoy a nutritious salad alone, this is the recipe that will change your outlook on what a salad means. It’s more than a bowl of greens; rather, it’s a dynamic bowl of deliciousness.

Why is this salad so refreshing? Besides adding a lovely mix of vibrant orange and red, the mandarin oranges and pomegranate arils burst with sweetly tart juices. They also pack a healthy dose of vitamin C and powerful antioxidants. If there are other seasonal fruits available to you, it is perfectly acceptable to use those instead of pomegranates and mandarins. For example, pears, grapefruit, and different orange varieties would be excellent choices.

While spinach is the base for the salad, we recommend that you procure baby spinach for a unique freshness and nutritional boost. We also included avocado, as it not only provides a creamy textural difference, but a large amount of monounsaturated fats that benefit heart and brain health. As with any salad, the dressing ties everything together. It is a rich poppyseed dressing that has the perfect balance of tangy and sweet.

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This kale, apple, and pomegranate salad with a raw vegan, creamy tahini dressing is exactly what happens when crunch decides to dress up for dinner. Take a large bunch of kale to form the sturdy, leafy base, and it is massaged just enough to be tender but still proud of its texture. Oh, you don’t know about giving your kale a lovely massage? While rinsing the kale, massage the leaves to help break down the fibrous textures. Diced apples bring crisp sweetness, while pomegranate seeds pop with jewel-like tartness. Finally, a generous scatter of thinly sliced green onions adds a savory bite and added crunch.

Every salad worth its salt requires an incredible dressing. You don’t want to just eat some kale, apples, pomegranates, and green onions on their own! This dressing deserves its own round of applause. Minced garlic pairs up with sea salt, fresh lemon juice, and apple cider vinegar to create a bright, tangy base that wakes up every piece of kale in the salad. This dressing wouldn’t be anything without the creamy tahini, which swoops in to create a luxurious base that is balanced by maple syrup’s mellow sweetness. Black pepper adds a subtle kick, while the water loosens everything into a pourable, drizzle-worthy consistency.

Once you toss everything together, you are ready to serve and enjoy immediately. Kale’s subtle bitterness pairs beautifully with the sweetly tart fruit and rich tahini dressing. It is filling, addictive, and charming enough to steal the spotlight next to any main dish. In short, it’s proof that eating your greens can be equal parts smart and satisfying.

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Forget the candles because this refreshing winter salad is about to brighten your evening. It is a vibrant combination of sweet Cara Cara oranges, tangy grapefruit, sweetly sour Meyer lemons, and crisp, anise-flavored fennel. Not only does it make for a visually stunning salad, but it is also incredibly flavorful and perfectly for any holiday gathering or cozy dinner. The preparation is simple, but the impact it has on your taste buds is impressive.

There is something about the magical combination of citrus fruits and fennel that can make even the gloomiest of days a little brighter. The flavors dance on your taste buds and lift your spirits, transforming your meal into a haven of deliciousness. One of the great things about this salad is that it is foolproof, requiring minimal culinary skills to pull off. It’s so beautiful that everyone will think a Michelin-star chef prepared it. Some people may refer to this salad as sunshine on a plate! Then the generous adjectives start flowing once people eat it.

First thing’s first, you have to prep your citrus. Begin by peeling the citrus oranges, lemon, and grapefruit and then slice them into thin, uniform rounds. Once you do that, make sure to remove all of the seeds. Slice your fennel bulb thinly because that will help minimize the strong anise flavor. For plating, you can either layer the slices on a large platter and pour the dressing over the ingredients, or you can toss everything together in a large salad bowl and serve like that. Either way, it will be delicious.

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The winter months can be a little dark and chilly. Why not invite some color and zest into your life by making a refreshing, seasonal fruit salad? This fruit salad will help brighten any gray, gloomy winter day. It contains crisp apples, juicy mandarins, bright pomegranate arils, soft pear, tart kiwi, and herbaceous mint. Now that’s what you call a bowl of nutrition! This bowl also offers you a little break from all of the heavy holiday dishes that are readily available this time of year. Set your body up for success when you enjoy this for breakfast.

Various cultures have enjoyed fruit salads for centuries, typically adopting whatever fruit is in season. During the winter months, tropical fruits are harder to find, depending on your location. Temperate fruits like apples and citrus varieties take center stage. Pomegranate is also a classic winter fruit that is associated with renewal and abundance, especially in Middle Eastern and Mediterranean cultures. In fact, those cultures use pomegranate arils to brighten both sweet and savory dishes. You’ll love this fruit salad for the following reasons:

• It is quick and easy to make, coming together in less than 15 minutes.
• The bright colors and sweet and tart flavors make it a hit at the breakfast table or holiday gatherings.
• You can make it ahead of time and enjoy it later because it tastes even better after sitting in the fridge for a couple hours.
• It pairs beautifully with chia pudding, overnight oats, or oatmeal.
• You can customize it by using other seasonal fruits that you enjoy.
• It is budget-friendly because it uses seasonal produce items, which are typically more affordable.

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This is a simple yet vibrant, tangy salad dressing made from simple, wholesome ingredients that come together to make one flavorful creation. Smooth and rich olive oil forms the base, while freshly squeezed lemon juice brightens the dressing with a clean, citrusy lift. A touch of apple cider vinegar, will do, as too much can overpower the other ingredients. It also adds extra acidity, ensuring the dressing stays lively and balanced.

In order to create savory depth without tamari or soy sauce, we included coconut aminos in this dressing, as it is not only raw vegan, but also gluten-free and gently sweet. The mild, umami-rich flavor pairs beautifully with nutritional yeast, which contributes an almost cheesy, nutty note to the dressing. Nutritional yeast is especially beneficial for vegans because it contains fortified B vitamins (most notably B12), which can be harder to obtain if you follow a plant-based diet. Its flavor and nutritional profile make it a valuable ingredient for vegan dishes. Mustard powder helps add another dimension of flavor to the dressing, bringing everything together with a subtle tang.

If you are familiar with our recipes, especially our salad dressing recipes, you know that we cannot omit garlic or garlic powder. It adds aromatic warmth, while the kiss of agave nectar provides just enough sweetness to round out the sharper flavors. What you are left with is a versatile, well-balanced dressing that enhances leafy greens, roasted vegetables, grain bowls, or even works as a quick marinade. Whisk all of the ingredients together in a matter of minutes and you will have a truly special creation!

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A more perfect fall salad may not exist. Since we don’t want to offend anyone, we don’t want to officially make that claim, but trust us when we tell you that this salad is on another level of deliciousness. The beautiful orange persimmon and vibrant red beet slices are carefully layered around the plate and topped with pomegranates, mint leaves, walnuts, and an addictive vinaigrette. It’s a delicate and gorgeous salad that will make any table festive. Use it as a side dish or bring it to your holiday feast!

For the beets, it is paramount that you thinly shave them with a mandoline slicer. That will ensure even slices that are thin enough to eat raw. Nobody wants to eat raw beets that are thick, as they can be quite difficult to chew. When you hold one of these slices up to the light, you should be able to see through it. That’s how you know it will be easy to eat! Beets have been extensively studied for their ability to lower both systolic and diastolic blood pressure. This is likely due to the high concentration of nitrates that the body converts to nitric oxide, a molecule that dilates blood vessels and causes blood pressure to drop.

Persimmons are only available for a limited time during fall, so we like to make the most of them while they are in grocery stores. Persimmons are naturally rich in carotenoid antioxidants like beta-carotene, which the body converts to vitamin A, a nutrient that supports immune function, healthy skin, and eye health. The anti-inflammatory compounds in persimmons may help manage inflammation and lower the risk fo asthma, rheumatoid arthritis, and other conditions that stem from inflammation.

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