Recipe by April Viar
Fresh, crunchy, and bold with layers of flavor in every bite
These Raw Walnut Meat Tacos are a vibrant, no-cook take on a classic favorite. Rich, savory walnut meat pairs beautifully with crisp cabbage, tangy apple cider vinegar slaw, and bright cilantro lime salsa. Every layer brings texture and contrast, making these tacos feel exciting, satisfying, and surprisingly hearty.
Wrapped in purple cabbage leaves instead of tortillas, these tacos are naturally fresh and light while still delivering bold flavor. They are perfect for warm days, entertaining, or anytime you want something raw, nourishing, and full of plant-powered goodness.
Why You’ll Love This Recipe
- No Cook Required – A fresh, raw recipe that comes together easily.
- Bold and Savory – Walnut meat delivers rich, satisfying flavor.
- Crunchy and Fresh – Crisp cabbage and bright salsa add texture.
- Perfect for Sharing – Fun to assemble and great for gatherings.
Raw Walnut Meat Tacos
- Total Time: 25 minutes
- Yield: 12 tacos 1x
- Diet: Vegan
Description
Raw Walnut Meat Tacos with Cabbage Slaw and Cilantro Lime Salsa
These raw walnut meat tacos are wrapped in crisp purple cabbage leaves and topped with tangy apple cider vinegar slaw and fresh cilantro lime salsa. A no-cook vegan taco that is crunchy, bold, and full of flavor.
Ingredients
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16 oz raw walnuts
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1 large purple cabbage
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1 medium green cabbage, thinly shredded
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1 red onion, thinly sliced
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1 cup Certified Vegan apple cider vinegar
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1/2 cup cilantro, chopped
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1 white onion, diced
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1 cup sun-dried tomatoes packed in oil
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1 teaspoon cumin
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1/2 teaspoon dried red pepper flakes
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4 garlic cloves, diced
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Juice of 2 fresh limes
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1 teaspoon Bragg Liquid Aminos
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Pinch of salt
Instructions
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In a large bowl, combine shredded green cabbage and sliced red onion. Add apple cider vinegar and mix thoroughly to create the slaw. Set aside to allow flavors to meld.
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In a small bowl, combine diced white onion, chopped cilantro, and fresh lime juice. Stir well and set aside to marinate.
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Add walnuts, diced garlic, sun-dried tomatoes, Bragg Liquid Aminos, cumin, garlic powder, onion powder, dried red pepper flakes, and a pinch of salt to a food processor. Blend until a smooth, paste-like consistency forms.
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Remove the outer leaves of the purple cabbage and discard any damaged leaves. Cut out the core to loosen the remaining leaves, then gently peel off intact leaves to use as taco shells.
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Assemble tacos by spooning walnut meat onto each cabbage leaf. Top with apple cider vinegar slaw and finish with cilantro lime salsa.
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Serve immediately and enjoy.
Notes
Pulse the walnut mixture gradually to control texture.
Use intact cabbage leaves for easier assembly.
Let the slaw sit for extra tang and crunch.
Do not worry if a leaf tears, rolling still works beautifully.
Nutrition info is approximate.
- Prep Time: 25 minutes
- Category: Main Dish, Appetizer
- Method: Raw, Food Processor
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 taco
- Calories: 260kcal
- Sugar: 3g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 2g
- Unsaturated Fat: 19g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
