I love getting my greens on, but sometimes I crave a little more crunch…and regular ol’ leafies just won’t cut it.

Enter: My Nutty Slaw Salad. It’s super crunchy, extremely delicious and one million percent good for you!

Nutty Slaw Salad

Nutty Slaw Salad


For the salad:

  • 4 cups shredded cabbage (I use a mix of purple and green)
  • 2 carrots, peeled and thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 radishes thinly sliced
  • 4 scallions, finely chopped
  • ¼ cup fresh cilantro chopped
  • ¼ cup mix of pumpkin seeds and pine nuts
  • 1 tsp sesame seeds, to top

 For the dressing:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp tamari (gluten free soy sauce)
  • ¼ cup of apple cider vinegar
  • 1 tsp of toasted sesame oil
  • 2 tbsp of organic peanut butter (or any other nut butter)
  • 1 clove of garlic, peeled
  • 1 inch piece of fresh ginger, peeled and chopped
  • ½ of lime, juiced
  • Optional: dash of hot sauce or diced jalapeño for a bit of heat.


  1. Wash and prep all of your veggies and toss them together in large bowl.
  2. Add all of the dressing ingredients into a blender and blend until smooth.
  3. Drizzle your desired amount of dressing over your slaw salad and top with cilantro, pumpkin seeds, pine nuts and sesame seeds.

BONUS IDEA: Add edamame, cooked quinoa or grilled tempeh for an extra punch of protein.

This salad is great on its own, paried with grilled veggies, or as a mayo-free coleslaw for your next BBQ.

I hope you love it! Let me know what you think in the comments below!