• Cooking Time: 0
  • Servings: 4-6
  • Preparation Time: 5 mins


This is my favorite Summer salad. It is fresh, raw, simple, quick, easy, nutritious, satisfying, refreshing and absolutely delicious! This simple slaw is a good balance of vegetables for me. But you could really add anything you wanted. Spinach and rocket work well. I just love the nutritional density and texture of kale. You could just toss these vegetables with a generous amount of olive oil, lemon juice and Celtic sea salt if you need to make this recipe nut-free. But I really love the depth of flavor the cashews add.


  • 1/2 organic red cabbage
  • 1/2 organic white cabbage
  • 2 bunches continental flat leaf parsley
  • 1 bunch organic kale
  • 2 – 4 organic carrots
  • 8 – 12 green spring onions
  • Dressing
  • 1 cup cold pressed extra virgin olive oil
  • 1/4 cup raw cashews soaked for about 4 hours
  • 1/8 cup of fresh lemon juice or more to taste
  • 4 cloves garlic
  • a pinch of Celtic sea salt


  • Chop up the vegetables individually in your food processor and toss in a salad bowl.
  • Blend the dressing in your high speed blender and toss through the vegetables.
  • Add in more lemon juice, olive oil and sea salt to taste to reach your perfect blend.
  • Serve on its own, or serve with boiled organic eggs or other clean protein.
  • This salad will keep for a few days in the fridge.

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved