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Raw Almond Slaw – swell

Raw Almond Slaw

Spicy Raw Almond Slaw bowl
Cross-Section of a Beauty Heart Radish
Ready to eat!
Dig in...

Pardon the delay in posting—turns out I left my battery charger in Tallahassee after a trip there at the beginning of March (oops!).  And speaking of that trip, I feel an intense desire to re-experience hot boiled peanuts, and to recreate the amazingly non-nutritional-yeasty/-mustardy vegan macaroni and cheese from the Vegan Soul Food cart.  Until I manage those endeavors, though, I’ve decided upon a healthier route involving a lot of shredded vegetables and raw dressing.

I’ve never been a huge fan of coleslaws, probably as a result of not being a huge mayonnaise and/or sour cream dressing kind of person.  But when I first tried a peanut slaw a few years ago, I knew there was more to the world of coleslaw than rich and dairy- or egg-laden varieties.  This one straddles the line between creamy and vinegar-based, with a bit of richness from raw almond butter and a tinge of tangy vinegar.  I definitely would have tried a bit of fresh squeezed lime juice if I’d had it on hand, but the apple cider vinegar provides the necessary acidity and still keeps it raw for the purists out there ;)   And if you’re not interested in being raw, you can use rice vinegar, some mirin and even roasted almond or peanut butter for a more “authentic” Asian-style slaw.

Along with the typical cabbage (I used a mixture of savoy and red) and carrots, this salad features a recent arrival to the co-op that’s been tempting me for weeks: the mild beauty heart radish, whose unassuming pale green exterior conceals a brilliant magenta center.  But if you can’t access this where you live, any milder (or not so mild, if you like) radish will do.  Finished off with some fresh cilantro and Thai basil, this is a great easy and appliance-free raw recipe great for parties, or scaled down for just a few servings.

Spicy Raw Almond Slaw
(makes about 8 cups)

6 cups thinly shredded cabbage (about 1/2 medium head)
1 beauty heart radish, julienned (about 1 cup total)
2 medium carrots, julienned
1/3 cup thinly sliced red onion
1/3 cup chopped fresh cilantro
2 tbsp thinly sliced fresh basil

3 tbsp almond butter
1/4 cup apple cider vinegar
2 tbsp raw sesame oil
2 tbsp agave nectar or Coconut Nectar
2 tbsp tamari, nama shoyu, or Coconut Aminos
2 tsp red chili flakes, or to taste
salt, to taste (if using coconut aminos, see note)

additional chopped cilantro and almonds to garnish as desired.

Prepare the vegetables as directed – I used a mandoline for the onion, radish, and cabbage and a knife for the rest.  Combine them in a large bowl and toss to distribute.  In a small bowl, whisk together the dressing ingredients and pour over the vegetables, and taste for seasoning.  Toss to coat evenly and garnish with additional cilantro and chopped almonds if desired.  Can be served immediately, but tastes best after an hour or so when flavors are left to mingle.

Notes:

Coconut Aminos are organic, gluten-free, soy-free and vegan!  I just discovered them at the co-op.  They have far less sodium than regular soy sauces, so I found I needed to add a little salt to emulate that aspect of what tamari brings to dressings.  Also made by the same company, Coconut Secret, is Coconut Nectar, which is a low glycemic sweetener with a pretty neutral flavor.  Both are raw and contain 17 different amino acids.  (Normally I’m not in the business of promoting brand names on my blog, but these things are too amazing to me not to mention.)

My 2 teaspoons of chili flakes barely spiced it for me, but since I was serving it to other people whose spice sensitivity I didn’t know, I didn’t add any more heat.  I think it would be even more delicious with at least twice that amount!

As the vegetables begin to wilt in the dressing, the slaw will lose a bit of volume, so keep that in mind if you’re making it in advance.

24 Responses to “Raw Almond Slaw”

  1. Fred says:

    Looking at the gorgeous pic, strangely, I would have bet that the dish had avocado. But it sure is nutritious enough as it now is…
    I love everything almond. Bravo!

  2. jessy says:

    i thought i was the only one who had heard of and/or used the coconut aminos. a friend of mine just had some allergy testing and he’s allergic to soy, corn, peanuts, wheat, and potatoes – so we found him the coconut aminos to use in place of soy sauce. i picked up some for myself and i just love it! i also loooooooove your raw almond slaw – it’s a beautiful dish and it sounds perfect for all those spring veggies! my csa starts in a few weeks and i’m so superexcitedfaced! i’ve been on a radish kick lately and i can never cabbage and cilantro. ooooh, i can’t wait to make this A-K! i also can’t wait for your rendition of the non-noochy/mustardy mac ‘n cheese. i’ve never had boiled peanuts before – i think i’m missing out.

    • A-K says:

      Oh, I’m glad you know about coconut aminos too! They are super tasty! I hope you get some good radishes in with your CSA to make slaw happen :)

  3. I’m a fan of anything with raw almond butter!! And I LOVE hot boiled peanuts … I’m actually using my dad’s recipe for Cajun boiled peanuts in my cookbook.

  4. T says:

    I was also turned off by a lot of slaw recipes but I’ve started to come around. This one looks really different and delish!

  5. Jes says:

    Wow, this slaw looks like something I might actually like (I’m not a huge slaw fan either)! And isn’t Soul Veg just the best? I ate at their food cart a couple years ago and loved the outdoorness of it. Can’t wait to get some mac n cheeze this weekend :)

  6. Heather says:

    oh, yum. this screams summer to me! i am not a radish person, but i think i need to branch out and try all these beautiful radishes people have been blogging about. let’s hope my farmer’s market has some!

    speaking of coconut aminos and coconut nectar, would you mind telling me the prices of them? i’ve been scouring but no luck, but i’ve been hesitant to ask my health food store to special order them for fear of them being too expensive. budgeting sucks!

    • A-K says:

      This radish was surprisingly un-radishy…not very spicy at all, so if that’s your fear, there’s no need :)

      Both the aminos and nectar were around the 6-7 dollar range per bottle (16oz I think) at my coop before my discount, I’m not sure if that’s pricey or cheap! They are pretty rockin’!

  7. You had me at Spicy. Mmmm.

    Gorgeous pics!

  8. Heather says:

    I can afford that. I mean, pricey, yeah, but not a step up from wheat-free tamari or Braggs, which is what I tend to use. So yay, I’ll be on the lookout.

  9. veganlisa says:

    I still can’t get over how beautiful your site is. The slaw looks spectacular. I’m very interested in the coconut aminos you found. I will be on the lookout in this area.

  10. Shellyfish says:

    Sounds so yummy – the temps are warming so slaws & salads are sounding good.

    That bowl is so beautirful!

    • A-K says:

      The temps are warming here too, and I’ve had some almondy slaw on the brain! Thanks for the bowl compliment, Shellyfish!

  11. Julia says:

    I’m so interested in the coconut nectar/aminos! Thank you for the recommendation!

  12. mary says:

    I am a huge cole slaw fan (it’s kind of a New England comfort food thing), but your lighter, spicy version sounds delicious! The colors are just beautiful.

  13. We love slaws and instead of using veganaise(mayo)we use different oils. You did a great job with your recipe for someone who never liked slaws much. This one is just beautiful and i’m looking forward to making it.

  14. Shayne says:

    I finally got around to making this, and it was even more delicious than I had imagined! Thanks for the recipe!

  15. jo says:

    I just wanted to let you know that ever since I came across this recipe last year – it has become one of my go to – signature dishes. I LOVE this – and trust me I’ve made a few salads in my time. seriously one of the most amazing recipes ever!!!!

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