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Rockin’ Raw Slaw

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Raw SaladThis Rockin’ Raw Slaw is a refreshing twist on coleslaw and is perfect as a side dish and it can be served as a main dish for 2-3.  The recipe comes from Eat Like You Give a Fork: The Real Dish on Eating to Thrive by Mareya Ibrahim.  It’s made with fresh ingredients – shredded cabbage, Brussels sprouts, and carrots, and it’s tossed with a sweet peanut butter dressing and topped with hemp seeds.

Yield: 6 servings

Rockin' Raw Slaw

Rockin' Raw Slaw

This Rockin’ Raw Slaw is a refreshing twist on coleslaw and is perfect as a side dish and it can even stand alone as a salad.

Prep Time 5 minutes
Total Time 5 minutes



  • 2 cups shredded red or green cabbage
  • 2 cups shredded Brussels sprouts
  • 1 cup shredded carrots


  • 2 teaspoons raw unfiltered apple cider vinegar
  • 2 Tablespoons hemp oil or extra-virgin olive oil
  • 2 Tablespoons natural smooth peanut butter (or sunflower seed butter, for a nut-free option)
  • Juice of 1 lime
  • 2 Tablespoons raw honey
  • Pinch of sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 Tablespoon raw hemp hearts


  1. In a large bowl, combine the shredded vegetables
  2. Make the Dressing: Put the vinegar in a medium bowl. While whisking continuously, slowly stream in the hemp oil. Whisk in the peanut butter, lime juice, honey, salt, and pepper until smooth.
  3. Pour the dressing over the vegetables and toss to combine. Top with the hemp hearts and serve.

Nutrition Information:



Serving Size:

1/6 batch

Amount Per Serving: Calories: 337Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 160mgCarbohydrates: 27gFiber: 6gSugar: 15gProtein: 9g

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About Eat Like You Give a Fork

Mareya Ibrahim is known as the “Fit Foodie,” a chef, a holistic nutritionist, and award-winning entrepreneur.  In Eat Like You Give a Fork, Mareya talks to you as though you are long lost friends. You have to appreciate how she says that nobody should do anything that starts with “die.”  (She’s referring to that ugly four-letter word – “DIET.”)

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In the book, she identifies 8 essential strategies that she bases her recipes on.  Those strategies are:

  1. Reset Your Taste Buds,
  2. Stock Your Real Kitchen,
  3. Get Up on Greens,
  4. Take a Vegan Fast Break,
  5. Go Gluten-Free Super Grains,
  6. Fill in with Good Fat,
  7. Become Real Dense, and
  8. Live the 90/10 Rule.

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The cookbook contains 80 recipes and tips and strategies that will help you escape the diet mentality via a more positive approach to healthy eating.   

One of the things that I like is that she tells the reader that non-starchy vegetables make up 50 percent of the daily volume intake.  Eating plant-based foods is important so that we can get the essential vitamins and minerals that our bodies need.  For some people, eating that many veggies can seem daunting.  But with the right tools (read – RECIPES), it is quite possible.  Some of the recipes in Mareya’s book that will make that easier are:

  • Zucchini Noodles with Romesco Sauce
  • The Real Dish Row Salad
  • Smoky Veggie, Jackfruit, and White Bean Chili
  • Veggie Cabbage Fried “Rice”

There are recipes for both omnivores and vegans in Eat Like You Give a Fork.  Look for it at your local bookstore or buy it on  

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