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Raw Purple Cabbage Slaw Recipe

Kimberly Snyder
4.67 from 3 votes
Servings 3 Cups


  • Organic if possible
  • 3 cups purple cabbage shredded
  • 2 Tbs. apple cider vinegar
  • 1 tsp. tamari
  • Tbs. nutritional yeast
  • 3-4 drops liquid stevia
  • 1 Tbs. tahini
  • ½ cup finely chopped fresh parsley
  • ¼ cup chopped pitted black olives or capers


  • Shred the cabbage, using the shredding attachment to your food professor or a mandoline, or finely by hand, and place into a large bowl.
  • Whisk together the other ingredients, adding the tahini last. Pour over the cabbage and mix well. Add the optional ingredients, if desired, and mix well again.
  • Allow to chill covered in the refrigerator for at least 2 hours before serving.
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