Radicchio & Sesame Coleslaw with Creamy Citrus Dressing

Coleslaw has always repulsed me. Soggy cabbage, saturated with mayo was not my idea of a yummy dish and I haven’t even tried a bite since I was a little kid. The colors of the dish could be really pretty though, so this week when I realized I had a head of cabbage taking a long residency in our fridge (I swear, they last for like a month though) I decided to make my own raw version of this popular side dish. The end result is light and delicious, and filling enough to make a full meal of

1 head of green cabbage, sliced into thin strips

1 radicchio, sliced into thin strips

3 carrots, spiralized or julienned

1 cup green onions, chopped

1/2 cup sesame seeds

1/3 cup fresh parsley, chopped


1/2 cup cashews, soaked for 2 hours

1/2 cup sesame seeds

1/4 cup orange juice

2 tbsp lemon juice

2 tbsp sesame oil

1/2 tsp sea salt

  • Toss all salad ingredients together
  • In a blender, blend together dressing ingredients
  • Pour over salad and mix well



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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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