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    Home » Recipes » Vegan Recipes

    Raw Vegan Kale Slaw

    Published: Jul 31, 2019 · Modified: May 12, 2023 by Dianne · This post may contain affiliate links

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    raw kale slaw in bowl with text overlay

    This raw vegan kale slaw is perfect for summertime picnics. Serve it instead of coleslaw. It's great on it's own, and it also makes an excellent side dish for grilled vegetable sandwiches or veggie burgers. Made with a cashew-based mayo, this kale salad recipe is easy to make, and it's dairy-free and gluten-free.

    Kale slaw with black bean burger

    Kale Slaw

    I've know I've mentioned this before, but I think it bares repeating – I love coleslaw! I have many friends who won't touch the stuff, but I absolutely love crisp crunchy cabbage mixed with creamy dressing. It's a mainstay in my diet all summer long. I serve it alongside sandwiches, but I also like to top veggie burgers, sloppy joes, and even tacos with it.

    kale slaw with tomatoes and lemons from above

    I like to mix things up, too. Instead of using cabbage, I sometimes make slaw-type salads using other veggies, such as broccoli and kale. I enjoy both, because I love the way the dressing gets into the little broccoli florets as well as into the curly bits of kale.

    I've made this dish many times for potlucks, and it's always a hit. Once it went so quickly that someone asked if I happened to have more in my car. (I didn't, unfortunately.) Now, I find it's best if I double it when making it for a crowd.

    raw kale slaw close up

    Raw Vegan

    I originally created this recipe in 2010, when I was really into raw foods. I did a 21 day raw challenge a year earlier, and really enjoyed it. Well, I enjoyed most of the 21 days. The first 3 were really rough. I remember being hangry and throwing food around the kitchen. On day 2 I went to bed at around 8:30, because I didn't want to be around myself anymore. But on day 4 I woke up with so much energy I was bouncing off the walls.

    I still enjoy raw foods, and I eat a lot of it in the summertime. The summer heat and I don't get along very well, and raw foods help keep me cool. Plus, who wants to turn the oven on when it's 100 degrees outside?

    kale, carrots, cashews, lemon, garlic

    So Easy to Make!

    This kale salad is so easy to make!

    • First, you mix together the kale and carrots in a large bowl.
    • Then, you blend the salad dressing ingredients together.
    • And finally, you toss everything together, making sure the kale is well coated!
    kale in food processor
    kale and carrots in mixing bowl


    It's a snap to shred the kale in a food processor. I just throw the leaves in, give it a few pulses, and its' done. You can do the same with the carrots, using the grater blade. If you don't have a food processor and want to cut down on time, look for bags of pre-cut kale and grated carrots.

    mixing cashew mayo in blender
    pouring dressing over kale and carrots

    I've made a mayonnaise-type dressing in this recipe using raw cashews.  When working with raw cashews, I like to soak them, even though I'm using a high-speed blender. Soak them for about two hours, drain them, and then give them a quick rinse. If you're sensitive to nuts, you can make it with hemp seeds or soaked sunflower seeds.

    I like to use my Blendtec‘s twister jar when making the dressing for this recipe, as I find it works best with thicker blends.

    kale slaw close up
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    raw kale slaw in bowl square

    Raw Vegan Kale Slaw

    Dianne
    This raw vegan kale slaw is perfect for summertime picnics. Serve it instead of coleslaw. It's great on it's own, and it also makes an excellent side dish for grilled vegetable sandwiches or veggie burgers. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Servings 6 servings
    Calories 219 kcal

    Ingredients
      

    • 1 cup raw cashews soaked for 2 hours, rinsed, and drained
    • ⅓ cup water
    • ¼ cup lemon juice
    • 2 tablespoons dijon mustard
    • ½ teaspoon sea salt
    • 1 garlic clove
    • 1 large bunch of kale stems removed, shredded or cut chiffonade style
    • 2 carrots grated or julienned
    • 2 tablespoons sesame seeds

    Instructions
     

    • In a high-speed blender, mix together the cashews, water, lemon juice, mustard, salt and garlic until smooth. If the mixture is too thick, add a little more water, a tablespoon at a time.
    • Mix together the kale and carrots in a large bowl. Add the cashew dressing and mix until the vegetables are thoroughly coated. Sprinkle the slaw with the sesame seeds
    • Refrigerate for an hour or two let the flavors mix.
    • Serve cold or at room temperature.
    Calories: 219kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    raw kale slaw in bowl square

    If you enjoyed this recipe, you might also like:

    • Cruciferous Crunch Salad
    • Broccoli Slaw
    • Tomato and Feta Pasta Salad
    • German Potato Salad
    close up of potato salad
    « Vegan Crispy Zucchini Fritters
    Cheesy Primavera Mac from Vegan Mac and Cheese »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Angela @ Canned-Time.com

      July 18, 2014 at 8:29 pm

      I am loving kale this summer. I've learned that using a heavier sauce like a creamy slaw softens kale down to a wonderful texture and I can use it so much more often now. This yummy slaw looks like a great way to fancy up a boring ole slaw and give it great nutrition all along. Tastes better the next day even I bet. Pinning ♡

    2. Cadry

      July 19, 2014 at 9:14 am

      This kale slaw looks delicious! It doesn't say when to add the mustard in the preparation, but I imagine it's with the other blender ingredients, right?

    3. Dianne

      July 19, 2014 at 9:28 am

      Thanks for catching that! Yes, it should go in the blender with the other dressing ingredients.

    4. Dianne

      July 19, 2014 at 9:29 am

      Thank you, Angela! Yes, it does taste great the next day.

    5. Poppy

      September 05, 2014 at 10:44 pm

      I bet this is so creamy and delicious!

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    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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