Allow us to introduce you to a game-changing slaw recipe: the lemon tahini cabbage slaw. Unlike traditional coleslaw recipes, this slaw is not smothered in a mayonnaise-rich dressing. Instead, a luxurious, creamy tahini dressing that has lovely zest from the lemon coats the cabbage, carrots, and green onions. Although we encourage you to cut up the cabbage and carrots yourself, you can use a bag of coleslaw mix. Just make sure that it doesn’t contain candied nuts or sugary dried fruit, and that you don’t use dressing if it comes with a packet.

This creamy, tangy, and crunchy slaw is loaded with nutrients that’ll make you feel like a health superstar. Both cabbage and lemon are excellent sources of vitamin C and antioxidants. Cabbage also provides vitamin K and fiber, which is prebiotic fiber that encourages the growth of healthy gut bacteria. Tahini also works to feed the good bacteria in the gut to help it run smoothly. Additionally, tahini is a great source of healthy fats, protein, and calcium. 

It’s nice to have a recipe in your arsenal that you can make in a pinch. You know that the flavors will hit and impress your taste buds every time because let’s be real: nobody wants to eat poor-tasting salad. And if you truly enjoy a classically creamy slaw, this recipe meets you halfway. The tahini provides a lovely creaminess to the dressing, which exhibits bright notes that complement the slaw ingredients. This truly has a depth of flavor that you don’t normally get from a slaw!

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This unique take on a salad and coleslaw, ladies and gentlemen, only requires one primary ingredient. Cabbage is the only vegetable that you need, although you can carrots, parsley, and other veggies that you enjoy. It’s a simple creation that has a boasts a lot of flavor. The spices assert themselves in the dressing, with the curry powder and cumin introducing themselves to your palate first. The coconut aminos provide a complementary sweetness and the acidity of the lemon gives the slaw a refreshing, zesty bite.

The great thing about cabbage is that it is a wonderful vessel that holds up for hours. That means that you could dress the shredded cabbage in the curry dressing, store it in the fridge, and eat it hours later. In fact, that’s one of the reasons this recipe is a great picnic item for warmer days. It’s light, crunchy, and it even helps to enhance hydration, given that cabbage is 92% water. Cabbage also provides a lot of vitamin K, vitamin C, folate, and manganese!

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A coleslaw recipe that doesn’t contain mayonnaise is a gift from the gods of flavor and health. The health benefits from cabbage, carrots, or whatever else is in your coleslaw zero out when you smother them in mayonnaise. It’s so unhealthy for you and contains too many processed ingredients to count. That’s why we prefer lighter, fresher coleslaw recipes like this spicy cilantro lime slaw.

Cabbage is a low-calorie vegetable with a surprising nutritional profile. It comes in all shapes and colors, but this recipe uses green cabbage. Green cabbage is rich in vitamin K, vitamin C, folate, manganese, potassium, and calcium. It also contains small amounts of micronutrients that contain powerful antioxidants that fight free radicals in the body. It absorbs whatever flavors you dress it will, and this recipe pops with flavor. The vibrant citrusy dressing wakes up the palate and gets you ready for the day!

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Kohlrabi is not the most attractive vegetable, but such is the case for most root vegetables, daikon included. Kohlrabi is a stout turnip that belongs to the same species as cabbage, broccoli, cauliflower, collard greens, and kale. You can eat it in its raw form or you can cook it, turning it into somewhat of a potato substitute. For this recipe, you have to first peel the outer layer and then grate it. It doesn’t really have a smell and the flavor is sweeter and less fibrous than the stem of a broccoli crown.

We can’t ignore daikon, which is a large white radish that is a staple ingredient in Chinese and Japanese cuisines. It looks like a fat, white carrot that has a mild radish flavor. Many people decide to pickle it, but we aren’t doing that for this recipe. The combination of the kohlrabi, daikon, and dressing create a variety of sweet and tart flavors. It’s a very enjoyable eating experience, and we hope you like it. This recipe goes to show you that even uglier vegetables can be delicious! Plus, they’re great for your health.

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This Mango Lime Cabbage Slaw recipe is one of many that are approved for eating while you are on the Dherbs Full Body Cleanse. It is crunchy, a little sweet, citrusy, and just spicy enough to keep you awake! You can eat it on its own or include it in one of the raw taco recipes in our cleanse approved recipe section.

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Summer is approaching and you need to have meal options that fill you up, but don’t weigh you down. This is one such recipe. The slaw is made with a multitude of colored vegetables that offer an array of antioxidants, polyphenols, and nutrients that you wouldn’t get in an ordinary meal.

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While it may be difficult to make an entirely raw Thanksgiving meal, you can have raw, healthy sides like this coleslaw. The cranberries add a delightful sweetness to balance out the crisp assertive flavor of the onion.

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This coleslaw recipe is similar to the classic coleslaw recipes that are coated in unhealthy mayo-based dressings. The only difference is that this dressing contains a raw vegan mayo! No saturated fats, dairy products, eggs, trans fats, or added sugars and flavorings in this recipe! We are in support of no artificial ingredients and we hope you enjoy this version.

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Bring the back patio flavors of the barbecue into your home by making a simple barbecue sauce that you can drizzle over a wonderfully warm corn salad. The corn salad is paired with a lovely coleslaw that has a zesty and herbaceous flavor. Enjoy!

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