Delicious freebie recipes! My very favorite and original Thai coleslaw. Try this one and it might well become your favorite healthy recipe. I make this salad whenever I go on a potluck. It's always a hit. And people can never believe it's vegan and raw!
This salad is a simplified and adapted version from Thai Lettuce Wraps recipe in the Cookbook from Pure Food & Wine. A book full of delicious recipes from my favorite raw food restaurant in New York. Whenever you're NY, I highly recommend you try the real version of this recipe too!
1/2 cup raw cashews
1/2 cup lemon juice
2 tablespoons chopped ginger
1/2 tablespoon red chili
1 1/2 tablespoon tamari
1 cup raw almond 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 leafs
1 handful torn basil leafs
Himalaya sea salt
2 tabelspoons honey or agave nectar (or 1 tbsp and few drops stevia)
Cut the mango small cubes. Shred the cabbage and carrots.
In a Vita-Mix or high-speed blender, puree the honey, lemon juice, ginger, red chili 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 bowl mix the cabbage and the raw almond butter mixture really well.
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.
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.
This content on your website or in your E-zine? You can, as long as you include this: "Esme Stevens is the president of Raw Food Europe and has the number 1 website for starters of a raw food diet: thebestofrawfood.com."