Colourful Raw Green Superslaw

    15 minutes

    This is my favourite Summer salad. It is fresh, raw, simple, quick, easy, nutritious, satisfying, refreshing and absolutely delicious! This simple slaw 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 recipe nut-free.


    California, United States
    3 people made this

    Serves: 4 

    • 1/2 organic red cabbage
    • 1/2 organic white cabbage
    • 2 bunches bunches continental flat leaf parsley
    • 1 bunch bunch organic kale
    • 2 – 4 organic carrots
    • 8 – 12 green spring onions
    • Dressing
    • 1 cup cold pressed extra virgin olive oil
    • 1/4 cup raw cashews soaked for about 4 hours
    • 1/8 of fresh lemon juice or more to taste
    • 4 cloves garlic
    • a pinch of Celtic sea salt

    Preparation:15min  ›  Ready in:15min 

    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.
    4. 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.

    See it on my blog

    The Blender Girl

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