Raw Summer ‘Slaw

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Raw Summer ‘Slaw

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Gosh, I do love a raw slaw.

The summer is here and it’s time for more fresh raw veggies. I don’t often feel like salads in winter, but when the sun comes out it really hits the spot.

This slaw is bursting full of goodness with the most amazing dressing that is going to blow your mind.

I use soy sauce in this recipe, I don’t usually use soy much but I have found some liquid aminos from wholefoods which is gluten free and contains 16 amino acids, it takes like soy sauce but is much better for you. Go for this or tamari which is wheat free.

Serves 2 Ready in 15 minutes Good For


  1. Spirilize the courgette or peel it with a peeler or julienne into thin strips. Place this in a bowl.
  2. With a mandolin or sharp knife, thinly slice the fennel, then place it on top of the courgetti,. Peel the carrots into ribbons and thinly slice the beetroot and place this on top.
  3. In a jam jar shake the coconut milk, tahini, soy sauce, olive oil and a pinch of salt. Pour it over then sprinkle on some sesame seeds and sprout

This will last in the fridge 3-4 days. This is great as a side salad or light lunch.


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