Raw Thai Coleslaw

Raw thai coleslaw

Raw thai coleslaw

Once the weather warms up just a little I get all excited and think RAW! My husband is a big fan of coleslaw, sadly mostly of the variety that comes in a plastic container from the supermarket. But watching him eat it every week always makes me think a) I should really make it for him, b) how much sugar is in that dressing, c) I wonder if he’d eat a raw version and d) gosh he’s spunky (ok so I’m not really thinking that – I am truely not one of those gushing wives, just thought I’d throw it in as he sometimes reads these to see what I’ve written about him…oops now I’m busted.)

You see, I’m not really a creamy person any more. Since removing most dairy from my diet over a year ago I feel icky if I do eat a creamy sauce, especially if it has come from a processed product with oodles of sugar to appease the masses. Hence the thought from creamy coleslaw to raw. And there are loads of good looking raw thai coleslaw recipes to get inspiration from. Carrot, cabbage and thai just make sense!

Adjust the dressing to taste, you might want to go easy on the red chillies at first…

Oh and to answer my own question above, yes, the husband did eat it, but he’s not ready to trade it in every week yet. We’ve come to a compromise that I will make him a creamy version so he will stop buying the supermarket ones…so I’m off to experiment with some raw cashews and raw honey to see if I can trick him convert him…ok, you know I’m not going to be forthcoming with the ingredients…

Raw Thai Coleslaw
Wunda Woman Wellness: 
Recipe type: Salad
Cuisine: Thai
Prep time: 
Total time: 
Serves: 2
  • ¼ purple cabbage
  • 2 carrots
  • 3 spring onions
  • ¼ cup raw cashews
  • handful of mint
  • handful of coriander
  • 1 stem lemongrass, chopped finely
  • ½ tablespoon freshly grated ginger
  • ½ tablespoon freshly grated tumeric
  • 2 tablespoons raw apple cider vinegar
  • juice of 1 lime
  • ½ tablespoon fresh chopped red chilli
  1. Put the cabbage, carrot and spring onions through your food processor using the grating blade. Otherwise use your grater for the carrot and slice the cabbage and spring onions.
  2. Mix these with the cashews, mint and coriander.
  3. Mix the remaining ingredients together in a cup. Using a fork, whisk them up so they are mixed well.
  4. Dress your salad.



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