Curry Slaw

With apologies to Laura Nyro, “Curry down to the cole slaw picnic…”

This is my new favorite raw vegan salad.

This recipe serves 2 as a main dish for lunch or 4 as a side dish.

Make sure you finely grate or cut the cabbage in very thin julienned slices. Having thinly sliced cabbage is a key to the texture of this dish.

If you don’t have a high power blender, soak the cashews for about an hour before blending for a smooth dressing. 

Curry Slaw

Course: Salads
Cuisine: Vegan
Keyword: Curry
Servings: 4
Calories: 143kcal
Author: Singing Vegan



  • 1/2 cup carrot juice from about 3 carrots
  • 1/2 cup raw cashews
  • 1/2 tsp fine sea salt
  • 1/2 tsp curry powder
  • 1/2 tsp mustard powder
  • 1/4 tsp turmeric


  • 1/2 cabbage julienned or finely grated
  • 1 red pepper julienned
  • 2-3 green onions thinly sliced


  • Blend all ingredients until smooth, then set aside while you chop the vegetables.
  • Toss all ingredients, then toss with the dressing. You may not need all of the dressing–use about half and adjust to your taste.
  • Lightly dust with smoked paprika and serve.


Note: If you have a high power blender, you can chop one carrot and blend it with 1/2 cup water instead of juicing the carrots.


Calories: 143kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 335mg | Potassium: 465mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6744IU | Vitamin C: 83mg | Calcium: 63mg | Iron: 2mg

Did you make this recipe? Please rate and review, which helps others find the recipe.

Post your photo to Instagram and tag @singingvegan and hashtag #singingvegan.

Share this post!


Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating