Colorful Raw Green Superslaw Recipe

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1 vote | 5793 views

This is my favorite 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. But I really love the depth of flavor the cashews add.

Prep time:
Servings: 6


Cost per serving $1.29 view details
  • 1/2 organic red cabbage
  • 1/2 organic white cabbage
  • 2 bunches continental flat leaf parsley
  • 1 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 cup of fresh lemon juice or more to taste
  • 4 cloves garlic
  • a pinch of Celtic sea salt


  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.
  5. This salad will keep for a few days in the fridge.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 277g
Recipe makes 6 servings
Calories 236  
Calories from Fat 124 53%
Total Fat 14.13g 18%
Saturated Fat 3.56g 14%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 439mg 18%
Potassium 720mg 21%
Total Carbs 22.62g 6%
Dietary Fiber 6.3g 21%
Sugars 9.46g 6%
Protein 8.22g 13%


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