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Apple Cabbage Slaw (raw, GF, vegan)

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Apple Cabbage Slaw has such a fun balance of sweet and sour.  Did you know that cabbage is a wonderful vegetable that helps with cell detoxification?  It has also  known to help with headaches and gastrointestinal concerns.

If one is looking for ingredients for a low-calorie diet, cabbage is at the top of the list. One cup of cabbage only holds about 15 calories.  Cabbage is a source of Vitamin A which your body needs for healthy skin and eyes.

Due to its relatively high amount of Vitamin C, cabbage also helps boost the Immune System, as well as assisting in removing toxics from the body, and playing a role in burning fat.  The list goes on! So go ahead and dig in!  Because after all it is tasty too.



  • 5 cups mixed cabbage, shredded
  • 1 carrot, shredded
  • 1 organic apple, sliced thin
  • 3 Tbsp minced green onion
  • 3/4 cup raw mayo (see below)
  • 1/4 cup honey
  • 4 Tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • 1 cup raw cashews
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 2-3 soft dates, pitted (soak dates in warm water for 5 minutes to soften)
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 cup cold pressed olive oil ** to be added last



  1. Shred the cabbage either by hand with a knife or in your food processor.  Same with the carrots.
  2. Slice and core the apple and toss with the lemon juice, after tossing the apples, drain the lemon juice into the wet ingredient bowl.
  3. In a small bowl combine the wet ingredients and spices.  Mix well.
  4. Toss together all ingredients, making sure cabbage is evenly coated.
  5. If possible, chill for at least an hour and toss thoroughly again before serving.  This will allow all the flavors to mingle and blend.  Chill overnight if you have the time (this makes the flavors soak in).


  1. Puree all ingredients, except oil, in food processor or blender and blend until smooth.
  2. While continuing to blend, add oil in a steady stream, until emulsified.
  3. Store in a tightly sealed container the fridge for up to 2 weeks.

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4 thoughts on “Apple Cabbage Slaw (raw, GF, vegan)

  1. Frances says:

    Thanks for sharing. Looks great!

    • Lizzy says:

      Making the coleslaw as a side dish to dinner tonight and was so happy to see that I had all the ingredients to make the ‘mayo’…I don’t have a Hi-Speed blender so I did it in my food processor…the ‘mayo’ turned out great…not as smooth as I would like but very passable…I did however use the 1/2 cup measurement of olive oil from the Cafe Gratitude recipe…I found that it was a little too loose with just a 1/4 cup.
      Thank you Amie Sue, you are an invaluable resource to newbie rawbies ;D

  2. rhonda says:

    amie sue, i just made this and again i thank u and now love u even more! it mentioned carrots in the directions, but not in the ingredients so i didn’t add those, but i can do it next time. there WILL be a next time. i love it!!!

    • amie-sue says:

      Hello Rhonda,
      So happy to hear that you are enjoying this recipe. I do too! Thanks for pointing out the carrot issue, I updated the recipe. It is such a refreshing dish, I must make it soon myself. Have a blessed day! amie sue

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