raw slaw

Need some crunch with your lunch? Subtly sweet and sour, this raw coleslaw is a kaleidoscope of vitamins and fiber, and it’s a snap to prepare. Let it sit for an hour before serving so the flavors can integrate.


6 servings

½ head savoy cabbage, finely shredded
½ head red cabbage, finely shredded
1 carrot, peeled and finely shredded
4 garlic cloves, minced
½ red pepper, julienned
1 cup bean sprouts (I used home-sprouted mung beans)
7 T extra-virgin olive oil
3 T namu shoyu
2 T apple cider vinegar
1 T agave nectar
2 tsp nigella seeds [optional]


In a large bowl, toss the vegetables.

Mix the olive oil, shoyu, vinegar, agave nectar, and nigella seeds*, and pour over the veggies. Toss well and serve. Ideally, you should wait an hour before serving this to allow the flavors to integrate, but it’s fine if you just can’t wait.

*FUN FOOD FACTOID: Elephants eat nigella seeds to help facilitate digestion.