How to make a fat-free vegan veggie coleslaw recipe

People generally consider coleslaw a dish comprised of shredded cabbage drenched in mayonnaise. Occasionally, one might find a healthier alternative made with vinegar, but a word of warning - sometimes that so-called "healthy" coleslaw you find in many supermarket delis is made with high-fructose corn syrup. My recipe on the other hand is no ordinary cabbage coleslaw. This is a power-packed combination of superfoods like kale, cabbage, carrots, and garlic and it is completely vegan, gluten-free, and raw. The following recipe makes a healthy addition to any meal and I call it my Vegetable Medley Coleslaw. Enjoy!

Begin by chopping up an entire head of green kale.

Add the chopped kale into a food processor to get diced up into even finer pieces OR add whole kale leaves into your food processor with the shredder blade attachment (I couldn't find mine so I just used the S-blade).

Place the processed kale into a large bowl. You may find that the kale takes on a "cooked" appearance as the natural enzymes contained in the cell wall are ruptured and begin breaking down the cellulose. This also makes it easier on your digestion, by-the-way, because your body doesn't have to work quite as hard to digest the tough and fiberous nature of the kale leaves.

Add in 1 bunch of basil...

...along with 3 large carrots, lightly chopped.

Run the food processor on high until the veggies are diced up into tiny pieces.

Add the diced veggies in with the kale and mix together.

Lightly chop half a head of purple cabbage.

And then add the cabbage to the food processor

Process.

Lightly chop some green onions and garlic and add these last few ingredients into the food processor for blending.

To make the fat-free dressing, combine 1/4 cup balsamic vinegar or raw apple cider vinegar or raw coconut vinegar (your choice) with 2 tablespoons of mustard.

Pour the dressing into the bowl of diced veggies.

Mix the final ingredients together and oila! You have a healthy, fat-free, gluten-free Vegetable Medley Coleslaw bursting with flavor and nutrients. Give it a try! You won't be disappointed.

Oh, and I find this dish gets better with age. After the ingredients have a chance to marinate, the veggies really absorb the flavors and begin to soften. This makes a great sandwich wrap or burrito stuffing or a wonderful raw component to any cooked meal - especially summer BBQ, skewers, kabobs, rice, you name it! See how I use this recipe in my raw collard wraps (coming soon!).