Crunchy Superfood Slaw Recipe

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Superfood Slaw

I LOVE eating these types of superfood salads – they taste delicious, keep you full and are packed with nutrition. The keys to devouring food like this are to 1) use healthy ingredients to make a delicious dressing, and 2) pay attention to the texture of the rest of the ingredients to make it extra fun to eat.

This salad is loaded with Vitamin C, beta-carotene, essential minerals, antioxidants, healthy fats, and protein. Enjoy!

Crunchy Superfood Slaw
Prep Time: 20 minutes
Total Time: 20 minutes
Serves 6-8

Ingredients

For the dressing:

  • 2 tbsp macadamia nut oil (or flaxseed oil)
  • 1 tbsp sesame oil (not the toasted kind)
  • 3 tablespoons raw honey
  • 2 tablespoons rice wine vinegar (unflavored/unsweetened)
  • Juice of 2 limes (about 1 1/2 tablespoons)
  • 2 tablespoons almond butter or natural peanut butter
  • 1/2 tsp salt
  • A few dashes of hot sauce for heat (optional)

For the salad:

  • 4 cups shredded cabbage
  • 2 carrots, shredded
  • 1 apple, peel on, cored and julienned
  • 1 bunch green onions (about 8), finely chopped
  • 1 handful cilantro, chopped
  • 1/2 cup sliced almonds
  • 1/3 cup hemp seeds

Recipe:

Whisk all dressing ingredients in the bottom of a large bowl. Add all salad ingredients and toss well to coat.

Tips:

  • You’ll get 4 cups from one small to medium head of cabbage; both red or green cabbage work great.
  • Use any type of apple, I prefer a red delicious or Fuji.
  • This salad will keep a day or two in the refrigerator, but it gets a little soggy the more it sits. Prepare all ingredients and dressing the day before if serving or taking to a party, just keep the salad and dressing separate until about 30 minutes before you serve it.
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Superfood Slaw

Crunchy Superfood Slaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elizabeth Rider
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: Serves 6-8 1x

Ingredients

Units Scale

For the dressing:

  • 2 tbsp macadamia nut oil (or flaxseed oil)
  • 1 tbsp sesame oil (not the toasted kind)
  • 3 tablespoons raw honey
  • 2 tablespoons rice wine vinegar (unflavored/unsweetened)
  • Juice of 2 limes (about 1 1/2 tablespoons)
  • 2 tablespoons almond butter or natural peanut butter
  • 1/2 tsp salt
  • A few dashes of hot sauce for heat (optional)

For the salad:

  • 4 cups shredded cabbage
  • 2 carrots, shredded
  • 1 apple, peel on, cored and julienned
  • 1 bunch green onions (about 8), finely chopped
  • 1 handful cilantro, chopped
  • 1/2 cup sliced almonds
  • 1/3 cup hemp seeds

Instructions

Whisk all dressing ingredients in the bottom of a large bowl. Add all salad ingredients and toss well to coat.


Notes

  • You’ll get 4 cups from one small to medium head of cabbage; both red or green cabbage work great.
  • Use any type of apple, I prefer a red delicious or Fuji.
  • This salad will keep a day or two in the refrigerator, but it gets a little soggy the more it sits. Prepare all ingredients and dressing the day before if serving or taking to a party, just keep the salad and dressing separate until about 30 minutes before you serve it.

 

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  1. bummer! This salad was exactly what I needed the other day. I tried to make something similar and it felt like it was missing a few ingredients. The cilantro would have helped tons! Thanks for posting 🙂

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