Tag Archives: slaw


CABBAGE SLAW (no mayo)
Cabbage – depending on how much you need
1/2 to 1 onion (to taste)
black pepper (to taste)
red pepper (to taste)
No Salt Spike (or other herb blend) to taste
Garlic powder (or fresh garlic) (to taste)

Finely slice cabbage (or process in food processor to desired texture – I like it slightly coarser than apple sauce)
Remove to a large bowl.
Add remaining ingredients and mix well.

1 C cashews, soaked 1-2 hrs., drained
1/2 t paprika
2 cloves garlic
1 t onion powder
3 T lemon juice
1/4 C olive oil
2 T water, or as needed

Combine all ingredients in a blender or food processor and process to a creamy consistency.
Store in refrigerator for up to a week.

In a food processor, process to a fine texture (or chop finely)
1 lg. cabbage
1/2 lg. onion

Add cashew mayonnaise to taste.
Mix all ingredients thoroughly.

1 med. zucchini, julienned
1 med. carrot, julienned
1 stalk celery, chopped
!/2 small head white or red Cabbage, finely chopped or finely processed in a food processor
1/2 cup olive oil
2 Tablespoons lemon juice
1 Teaspoon dijon mustard
salt and pepper to taste

Mix dressing ingredients well in a small bowl.
Toss chilled vegetables in a large bowl and mix in dressing.

1 or more zucchini (or carrots, beets, or kohlrahbi)

Use a spiralizer to process zucchini into spaghetti-like strings.

1 – 2 lg. beets (or parsnips or turnips)
1 – 2 T apple cider vinegar, to taste
optional: 1 t extra virgin olive oil
garlic powder to taste

In a food processor, process beets to an “apple-sauce-like” texture.
Add remaining ingredients and mix well.



One of my New Year’s Resolutions will be to make sure to keep wakame on hand at all times.

Last night, I was faced with leftover “slaw” (I had two kinds: cabbage and onions with various inspired herbs and olive oil and apple cider vinegar; and cabbage with olive oil and Thai curry paste. Both kinds had been food processed to a consistency of about applesauce size pieces)

In the cabinet, I found a mostly empty packet of wakame, and was suddenly inspired. I popped the wakame in a bowl with water to the top, and waited. Then I wrung it out and threw it in a bowl with the slaws, some more inspired herb, and some more olive oil and apple cider vinegar. Amazingly, I had a winner!!!! (my non-raw room-mate asked for seconds even after the amount I had given her was half the planned meal).  I will include more wakame, and keep it on hand for when I don’t know what to make with leftovers.

This will definitely go into my bag of tricks.