Raw Vegan Curried Cabbage Salad

Cold raw cabbage salad

Brian Hagiwara / Getty Images

  • Total: 70 mins
  • Prep: 70 mins
  • Cook: 0 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
272 Calories
19g Fat
23g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 272
% Daily Value*
Total Fat 19g 25%
Saturated Fat 4g 22%
Cholesterol 0mg 0%
Sodium 994mg 43%
Total Carbohydrate 23g 8%
Dietary Fiber 10g 35%
Protein 7g
Calcium 173mg 13%
*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.)

Omnivores often have a hard time understanding that vegan food can be just as flavorful and interesting as dishes with animal products in it. Few understand that raw food, despite being cold, is delicious, too.

Raw foods are those that have never been heated above 104 to 118 F, nor pasteurized, refined, treated with pesticides, or processed in any other way. It is thought that foods that have been cooked no longer offer the natural enzymes that are beneficial to human health, therefore they are not as nutritious. Additionally, some believe that cooking the food destroys the "life force" that is inherent in raw foods. It is thought that following a raw food diet can boost overall health by increasing energy and reducing chronic disease symptoms.

Those who adhere to a raw food diet eat mostly fruits, vegetables, nuts, seeds, herbs, spices, and condiments that fit within the criteria of the diet. This recipe for curried cabbage salad is much like a slaw. When you buy ingredients such as olive oil, soy sauce, and spices, double-check that they have not been cooked or processed in any way.


  • 1 head green cabbage
  • 1/3 cup raw shredded flaked coconut
  • 2 tablespoons lemon juice
  • 1/4 cup cold-pressed olive oil
  • 1/4 cup soy sauce (if raw, use Nama Shoyu)
  • 1/3 teaspoons turmeric
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 3 tablespoons sesame seeds

Steps to Make It

  1. Gather the ingredients.
  2. Slice the cabbage into thin strips and place it into a large bowl. Add the shredded, flaked coconut.
  3. In a small- to medium-sized bowl, combine the lemon juice, olive oil, soy sauce, and all the spices. Use a whisk to combine thoroughly.
  4. Toss together all the ingredients in a large bowl, make sure the cabbage is evenly coated with the dressing.
  5. Sprinkle the sesame seeds on the top of the salad.
  6. Chill for at least an hour and toss thoroughly before serving. This will allow all the flavors to mingle and blend.

Recipe Variations

While this base recipe is flavorful and healthy, making a few tweaks can keep the dish interesting each time you make it.

  • Raisins are somewhat controversial in a raw food diet, though it is generally acceptable if the raisins were dried only by the sun, which means the grapes did not get hot enough to be "cooked." If you feel comfortable with including raisins in your diet, add about a half-cup of either the golden or the traditional variety for a bit of sweetness.
  • Diced raw apples can also provide a way of adding sweetness to the recipe without including any cooked or processed ingredients.
  • If you are missing a bit of a crunch, add a half-cup of your favorite nut or seed, such as unprocessed walnuts, almonds, or sunflower seeds.
  • For a bit more color, mix sliced green and purple cabbage together. A garnish of freshly chopped parsley will add a burst of vivid green to the top of the slaw.
  • Play around with the spices that you use to flavor the salad, you can add ground ginger, garam masala spice blend, or cayenne pepper.
  • Lime juice works just as well as lemon juice for an acidic component.