Crunchy Walnut Coleslaw (vegan, gf, raw)

Brrr!!! It’s so cold today. Boo. At least the sun is shining. I’m looking forward to attending a (free!) Holiday Raw Food Demo in Grand Rapids tonight, where I’ll sample and learn how to make raw pumpkin pie (among other foods). Anyone is welcome!

Last week, I did a trunk show for a lovely gal (hi B!) who kindly loaned me a couple of books by Gillian McKeith (even after I accidentally spilled hot candle wax all over her hutch – I felt TERRIBLE). The books contain a wealth of information on healthy foods, nutrients, herbs, juicing, detoxing, etc. While McKeith is neither vegan nor vegetarian, many of her recipes are. B recommended that I try McKeith’s Crunchy Walnut Coleslaw recipe, which happens to be raw, vegan and gluten-free. I’m happy to report that she was right – the slaw rocks!

Once again, this colorful raw dish was so fun and easy to photograph. No creative props needed to liven up these shots!

I didn’t follow the recipe EXACTLY, but fairly close. Here is my version:

SERVES 6

***

INGREDIENTS:

quarter of a white or green cabbage, finely shredded
quarter of a red cabbage, finely shredded
2 large carrots, peeled and grated
3 celery stalks, finely sliced
1 large red pepper, finely sliced
½ cup sweet peas (fresh or frozen)
3 green onions, finely sliced
2 Tbsp. chopped fresh parsley

&#8531 cup olive oil
2 Tbsp. cider vinegar
1 to 2 Tbsp. dijon mustard
2 garlic cloves, pressed or minced
1 Tbsp. maple syrup*
salt and pepper to taste*

1 cup walnut halves

*NOTES:
The original recipe didn’t call for maple syrup (which I know is not raw, but it is often used in raw recipes) or salt and pepper. I felt it really needed these additional ingredients, otherwise it was a bit bland.

STEP 1:
Combine all of the vegetables (cabbage thru parsley) for the coleslaw in a large bowl.

STEP 2:
The dressing can be made with a food processor, hand-blender, or simply by using a whisk. The latter method will require more work to achieve the creaminess, but it can be done. Combine all of the dressing ingredients (olive oil thru salt/pepper) until creamy. Original recipe said to add in three tablespoons of water as you go, but I didn’t find it necessary.

STEP 3:
Pour the dressing over the vegetables and toss to combine. Top with walnut halves and additional parsley, if desired.

Coleslaw is a really flexible dish, so feel free to change it up. Try adding chopped apples or pears, or subbing broccoli stems for one of the cabbage quarters. Hubs would have liked it better had I left out the peas (there are very few foods he dislikes, but peas is one of them).

I wonder if one can have too many walnuts? I just realized that all three raw dishes I’ve posted so far have contained walnuts. Hmm…

 

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Comments

  1. says

    Wow… this looks seriously tasty! Honestly never been a big fans of slaw, but this recipe has got us rethinking all that :) Great colorful photos, too!

    XX – The Food Gays

  2. says

    Hi Livvy!

    You can never have too many walnuts…they are so good for you!! I recently had some coleslaw from Whole Foods deli that had cashews in it and I thought what a great idea that was to add nuts to coleslaw. Your recipe is another great example of adding nuts and a nice change from traditional coleslaw. Extra nutrients too! :)

  3. says

    Huge fan of slaw, over here! I’m thinking this would go great with our Thanksgiving spread. It’s so vibrant and stunning – and I’m sure it tastes delicious.

  4. says

    O.M.G I posted my own coleslaw recipe about a week ago!
    I wish I had seen this one 1st! It’s looks so yummy and the walnuts make it really interesting as well.
    Also peas! Yes pease! I’m sorry for that last remark.

  5. Alice says

    Fat free natural yoghurt (though I’m guessing not raw) makes this lovely! Oh and a hint of chilli, lime juice, mint and coriander leaves!

  6. says

    I made this last night to take to a church function today, and it was well-welcomed! I just had a bite of it at the function, and came home with no leftovers! When we came home I made a new dish of it for us to enjoy this week. Thanks for the recipe – I found it on Pinterest.

  7. Janice Wang says

    I made this recipe tonight and it was so good my friend and I couldn’t stop eating it. Definitely going into rotation! I didn’t have red bell peppers but it still tasted wonderful without it!

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