Raw Root Vegetable Coleslaw

Raw Root Vegetable Coleslaw

Raw Root Vegetable Coleslaw

An excellent Asian side dish for raw fish or delicate meats, but also a crunchy and satisfying main for vegans. It is really good with Japanese foods, like sashimi and carpaccio or as a vegan side to miso soup.


Serves 2.

  • ½ celery root peeled and shredded/julienned
  • 1 large carrot peeled and shredded/julienned
  • 1 large beet peeled and shredded/julienned
  • 1 apple shredded/julienned
  • ½ of lemon
  • 10 shitake mushrooms
  • sesame seeds
  • handful of chopped coriander


  • ½ cup soaked raw Cashews soaked in water for six hours
  • 1 tbsp agave nectar
  • 1 tablespoon apple cider vinegar
  • juice from 1 lime
  • ¼ tsp salt
  • 2 inch piece of peeled ginger
  • 1 small shallot

Preheat oven to 200. If on a raw food diet, you can “dry” your mushrooms in the raw food “oven” or set the oven to a very low temperature and roast overnight. You can also set them into the sun over a full day of sunshine, or simply slice very finely and leave raw. This recipe in steps takes some planning, but it is simple and quick if you organize properly.

On a baking tray lined with foil, put the mushrooms without stems right side up in oven for ten to fifteen minutes. Brush a small amount of olive oil on top of each mushroom and sprinkle with sea salt. Set aside to cool.

Julienne veggies and put into a bowl with lemon juice. If you have a mandolin you can use this to get the vegetables very thin for less marinating time. Puree dressing in a food processor. Pour over veggies and marinate in fridge for as long as possible. When serving add sesame seeds and coriander and top with the sliced baked mushrooms.

Print Friendly