1/2 cup raw cashews 1/2 cup lemon juice 2 tablespoons chopped ginger 1/2 tablespoon red chili 1 1/2 tablespoon braggs aminos acids (or nama soyu) 1 cup raw almond butter (or peanut butter) 1/2 head white cabbage, shredded 1/4 cup red cabbage, shredded 1/4 cup carrots, shredded 1 ripe mango, cut in small dices 1 handful cilantro leaves 1 handful torn basil leaves himalaya sea salt 2 tabelspoons honey or agave nectar
Directions
Cut the mango lenthwise into strips, about 1/4 (1 cm) thick. In a Vita-Mix or high-speed blender, puree the honey, lemon juice, ginger, red chile and braggs aminos acid. Add the raw almond butter and blend at low speed to combine. To get a thick, cake batter-like consistency. Add water to thin if necessary.
In a medium bowl, add the shredded cabbage and the raw almond butter mixture and toss well to combine (this is easiest if you use your hands)
Add the raw cashews and mango pieces. Top with leafs of cilantro and basil and a few pieces of mango and or carrots for color.
Tip
Last week, I made this recipe for a (cooked) potluck dinner. It was chosen as the yummiest recipe. Of course people were surprised this was a raw food dish. Raw food has so much more taste... This is always a winner and new to most people.
Ingredients
