Our Summer Coleslaw is a Delicious Crowd Time Favorite for a Backyard BBQ!

This is a crow favorite among my friends & family. Living in Texas, I get invited to more than my share of BBQs. Since my diet is 100 percent plant-based, this presents a challenge for me. I often volunteer to bring a dish that will complement the standard BBQ fare. Coleslaw always seems to fit the bill, but Southern-style coleslaw is usually drowning in a creamy mayonnaise dressing. So, I came up with my own healthy version that is 100 percent raw and plant-based. The result is a hearty blend of familiar coleslaw ingredients that will really fill you up.

Summer Coleslaw


    • 1/4 head of purple cabbage, thinly sliced
    • 1/4 head of green cabbage, thinly sliced
    • 1/2 yellow pepper (yellow capsicum), finely chopped
    • 2 to 3 green (spring) onions, thinly sliced
    • 1 small avocado, chopped
    • 1 tbsp raw almond oil
    • 1/4 cup (30g) raw almond slivers
    • Sea salt, to taste
    • Directions:

      • 1. Combine the cabbages, pepper, and green onions in a salad bowl and toss to mix well.
      • 2. Add the avocado, almond oil, and almond slivers and toss gently until the mixture is coated with avocado.
      • 3. Season with salt to taste, and serve!