Anti-aging, Anti-inflammatory, Antioxidant, Appetizers, Autoimmune disease, Breast cancer, Brunch, Constipation, Dairy-free, Diabetes, Gluten free, Heart disease, Main dish, Raw, Salads, Sides, Vegan, Vegetables, Vegetarian, Weight Transformation
Prep 12 mins ∙ Makes 6-8 ∙ Source Adapted from the Raw Kitchen Magician
- 1 green cabbage sliced thin
- 2 scallions, chopped including the bulbs
- 2 c shredded carrots
- 2 T chopped fresh basil
- ½ c chopped cilantro
- ¼ c almond butter
- 2 cloves garlic, finely chopped
- 1 inch ginger , grated
- 2 T apple cider vinegar
- ¼ c cilantro
- juice of 1 lime
- 1 t sesame oil
- 3 T amino acids
- 3 T honey
- ¼ c chopped raw cashews
- black sesame seeds (optional, but adds to the flavor and intrigue.
Place vegetables for slaw in a large bowl and toss together. Set aside.
Preferably in a high speed blender (or regular one), blend together all of the sauce ingredients for a smooth texture.
Pour over vegetables and toss to evenly coat.
Enjoy now or refrigerate for later. Either way, it is delicious!
PS My sisters and I decided to go raw for the New Year. Interestingly, I was all of a sudden stunned and challenged about what I want to eat. The thought of preparing raw food was extremely daunting. I didn’t want to just eat a boring salad with no substance. I wanted something with nuts and I wanted it savory.
I stumbled upon a raw food book that I purchased from the Raw Kitchen Magician when I was in San Diego last year. I adapted her “peanut sauce” for this recipe. She makes eating raw so effortless. The results are amazing. Now I am excited and can’t wait for my next meal. I am presently soaking walnuts for my raw pasta and lacos, nurritos, (spelling on purpose) and casseroles. Stay tuned!