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Russian and Almond Cole Slaw

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~ raw, vegan, gluten-free~

Simple summertime recipes… a true breath of fresh air.  If you find yourself struggling to find health food staples to have on hand… salad dressings can really come in handy.  For the first few days, they can be enjoyed drizzled over a mega fresh green salad.

Then to add a little variety into the menu, you use as a dip for crisp, crunchy veggies.  Soon you might find yourself with some loose-ended veggies and you can make a scrumptious cole slaw out of it all.

As you can tell, I skipped over other uses of my Raw Russian Salad Dressing and it was onward to the coleslaw stage. hehe. Use this recipe as inspiration to help launch your next coleslaw dish… clean out the crisper drawers and use up those oddball dried fruits, nuts and seeds.  Enjoy!


Yields 2 1/4 cups


  1. Mix the shredded cole slaw, Russian salad dressings, almonds and raisins in a medium-sized bowl.
  2. Serve right away or store in the fridge for up to 3 days.   When serving add a dash of salt and pepper on top.

6 thoughts on “Russian and Almond Cole Slaw

  1. Mark says:

    cole slaw being shredded cabbage – it can be tough do you soften it some how

    • amie-sue says:

      Hello Mark,

      I don’t usually but you can do two things. The first… shred the cabbage in very thin pieces, this will help with the “toughness”. Another idea is to salt the shredded cabbage and massage it for about 5 minutes or just long enough until it starts to soften. I hope that helps, amie sue

    • Yvonne says:

      I use Napa Cabbage. It is softer than the hard red or green round cabbage heads.

  2. Lesley says:

    I love cashew sauces and this recipe sounds great. Do you think if I make the dressing I could freeze part of it because I couldn’t finish it all in a week.

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