It occurred to me that I should post some raw recipes of mine. Our diet consists of cooked food of course, but we eat a fair amount of raw food daily, even if it does come in the form of salads, fresh raw juices and smoothies, as well as a handful of raw desserts. So, I am going to include a few now and then, so that the raw vegan repertoire is also featured here for those who wish to expand in this healthy area. This is an ideal salad to eat with most of my main courses. Or if you wish to keep it raw, eat it as is and have with a raw juice. Enjoy – it’s really zesty – which as you all know I love – and it’s also creamy and full of flavour. Enjoy !
INGREDIENTS FOR COLESLAW
½ white cabbage, washed and shredded
½ onion, shredded
1 carrot, sliced or shredded
1 sweet red apple, thinly sliced in rounds, for decoration (and consumption)
Garnish : I used flax seeds, but any other seeds of your choice, eg sesame, pumpkin, sunflower, would also be great – or even a mixture of all of them.
1 cup raw cashews, washed and drained (preferably pre-soaked for an hour or two)
1 cup (250 mL) water
juice of lemon
the zest of ½ lemon
himalayan salt to taste (I used ½ teaspoon)
1 tsp raw sweetener of your choice (I used agave
- Place your shredded and sliced vegetables in a bowl.
- Meanwhile, place your drained cashew nuts in a food processor, and process until broken down.
- Slowly add the liquids a little at a time, and process. Continue doing this until you have added all the liquid. Then process once again for a minute or two.
- Pour onto your coleslaw, and toss with a salad spoon and fork. Garnish, et voilà, ‘tis ready for the taking ! Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !suitable for vegans, vegetarians and meat-eaters alike