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Crunchy Salad With Sweet Potato Salsa and Creamy Turmeric Dressing [Vegan]

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This vibrant salad includes three recipes that work together in perfect harmony — a crunchy slaw, a salsa, and a creamy dressing. The slaw is made from fresh carrots, red cabbage, snap peas, dried sliced figs, and fresh orange juice. It's mixed with a creamy sweet potato salsa and a drizzle of a creamy turmeric dressing. Enjoy this crunchy and nutritious slaw for lunch!

Crunchy Salad With Sweet Potato Salsa and Creamy Turmeric Dressing [Vegan]


For the Slaw:

  • 1/4 red cabbage, finely sliced
  • 1 medium carrot, finely sliced
  • 1 celery stalk, finely sliced
  • 12 snap pea pods, peas removed
  • A good handful fresh leafy greens
  • 2 dried figs, finely sliced
  • 1/4 cup flaked almonds
  • Juice of 1/4 of an orange
  • 1 teaspoon flaxseed oil
  • 1/4 teaspoon salt

For the Salsa:

  • 1 medium sweet potato, peeled and cubed
  • 1 avocado, cubed
  • 2 Roma tomatoes, cubed
  • A pinch of cumin, paprika, and salt
  • A good squeeze of lemon juice

For the Cashew Turmeric Dressing:

  • 2-inch piece fresh turmeric
  • 1 teaspoon fresh ginger
  • 1/2 teaspoon curry powder
  • 2 tablespoons soaked cashews
  • 1 carrot roughly chopped
  • 1 teaspoon white miso
  • 2 tablespoons unpasteurized lemon juice
  • 1 teaspoon tamari
  • 3 tablespoons macadamia oil
  • 3/4 cup of water


To Make the Salad:

  1. Place the cabbage, carrot, celery, greens, and peas in a large bowl and mix well to combine. Add the orange juice, flaxseed oil, and salt and mix gently with your hands to evenly coat the salad.
  2.  Place the almonds on a baking tray and bake or grill for 5 minutes until they are brown and fragrant.
  3.  To serve, pile up the coleslaw evenly on two plates, scatter with the figs and roasted almond flakes. Serve alongside the sweet potato salsa.

To Make the Salsa:

  1. Place the sweet potato cubes on a baking tray with a good drizzle of olive oil and a sprinkle of salt. Roast until tender and ready to eat.
  2.  Add the avocado, tomato, spices, salt, and lemon to the baking tray and mix everything together gently- this mixes everything with the olive oil and warms everything slightly.
  3.  Serve alongside the slaw and a good drizzle of turmeric dressing.

 To Make the Cashew Turmeric Dressing:

  1. Place all ingredients in your blender and blend until smooth.
  2.  Serve drizzled over the slaw and the sweet potato salsa.





Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably. Her work is regularly published in print media and online, as well as her own website, Raw By Nature, which offers vibrant nourishing recipes and information about plant-based living. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations



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