Spring Rainbow Slaw Recipe

Updated: Apr 13, 2020

This all-raw recipe featuring the new chive and rose infused sea salt blend from Duxbury Saltworks is the perfect way to let your taste buds know that Spring has sprung!

FENNEL has been shown to be rich in compounds with proven antimicrobial, antiviral, and anti-inflammatory properties which can lead to an increase feeling of physical well being.

APPLES are rich in fiber, which has been linked to improved digestion and increased metabolism.

CABBAGE is packed with vitamin C, and you can find even more potency in red cabbage in comparison to the green variety.

BROCCOLI is loaded with folate, a B vitamin that plays an essential role in converting food into energy.



3 cups | slivered green apple

2 cups | shredded carrots

2 cups | shredded broccoli stalks

2 cups | shredded fennel

1 cup | shredded purple cabbage

1 cup | dried cranberries

1 cup | lemon juice

2 tbsp | raw honey

1 tbsp | Duxbury Saltworks spring salt blend


Combine the slivered apples, carrots, broccoli , fennel, cabbage and sea salt in a large mixing bowl, then use your hands to massage the mixture until everything is evenly combined.

Add lemon juice and honey to the slaw mixture, then continue to massage with your hands until evenly combined, then add cranberries and gently combine into the slaw mix.

Allow slaw to rest in the refrigerator for at least 30 minutes before serving.

PRO TIP: Bulk it up!

Throw in some cooked chickpeas to turn this simple slaw into an easy plant based meal

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