Green Cities, Green Food

Cooking Green Recipe

Festive Raisin-Almond Slaw

by Kay Bushnell

A beautiful, easy-to-make salad for all occasions. The toasted almonds contribute a special flavor. Use organic, locally grown ingredients, if possible.

  • 1/3 c. slivered almonds
  • 6-7 c. thinly sliced red cabbage
  • 1/3 c. raisins or dried cranberries
  • 2 T. minced fresh parsley


  • 1/2 c. dairy-free, egg-free mayonnaise
  • (such as Vegenaise)
  • 1 T. lemon juice
  • 1 t. sugar (optional)
  • 1 t. salt or to taste
  • 1/4 t. pepper or to taste

In a shallow baking dish toast raw almonds at 325° for about 10 minutes, until lightly browned and fragrant.

Remove wilted outer leaves from cabbage. Slice cabbage head in two and remove core. Slice each half in two. On a cutting board use a sharp knife to shave each quarter of cabbage into thin strips to make 6-7 cups. Place sliced cabbage in a big bowl.

Sprinkle raisins, parsley, and toasted almonds over cabbage, and toss until well mixed. In a small bowl blend Vegenaise, lemon juice, sugar, salt, pepper, and parsley. Pour dressing over cabbage and toss thoroughly. Makes about 7 cups of salad. Option: A chopped, small organic apple can be added.

Adapted by Kay Bushnell from a recipe by N. Atlas