Raw Vegan Curried Cabbage Salad

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 01/18/22
Cold raw cabbage salad in a blue glass bowl

Brian Hagiwara / Getty Images

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
261 Calories
19g Fat
21g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 261
% Daily Value*
Total Fat 19g 24%
Saturated Fat 4g 21%
Cholesterol 0mg 0%
Sodium 905mg 39%
Total Carbohydrate 21g 8%
Dietary Fiber 8g 27%
Total Sugars 9g
Protein 7g
Vitamin C 120mg 598%
Calcium 221mg 17%
Iron 2mg 12%
Potassium 759mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an unusual twist to the traditional coleslaw recipe. Cabbage is mixed with curry and other spices for a vegetarian and vegan salad. This recipe is also a raw, living foods recipe.

Ingredients

  • 1 head green cabbage, chopped

  • 1/3 cup shredded fresh coconut

  • 2 tablespoons lemon juice

  • 1/4 cup cold-pressed olive oil

  • 1/4 cup soy sauce, if raw, use nama shoyu

  • 3 tablespoons sesame seeds

  • 1/3 teaspoon turmeric

  • 1/2 teaspoon curry

  • 1/2 teaspoon cumin

Steps to Make It

  1. In a large bowl, toss together all ingredients, making sure cabbage is evenly coated.

  2. If possible, chill for at least an hour and toss thoroughly again before serving. This will allow all the flavors to mingle and blend.