Raw-Asian-Coleslaw

Raw Asian Coleslaw with Red Chili “Peanut” Dressing

For those of us who are unable to digest peanuts, this dish is a delightful affirmation to the taste buds & the culnirary heart, of the wonders of other seeds & nuts & the taste they can impart to our cuisine!

Flax seed, full of Omega oils (Essential fatty acids – EFA’s), gives a rich nutty flavour to  this meal & combined with the Almond butter creates a protein rich mouth watering vegan meal.

Red Cabbage is full of anti oxidants that will make the cells of your finger tips humm & itch for more!! And the raw honey is brimming with micro nutrients & minerals.

And if you are looking at the tissue box with dread & the flu coming on, adding a wee more that a little dash of hot chilli garlic sauce will be guaranteed to chase those bugs away!!

  • 5 cups chopped Napa cabbage
  • 3 oranges,  sliced
  • 4 carrots, julienne cut (This is my favorite tool for that: peeler, julienne blade )
  • 4 spring onions, sliced
  • 1 cup chopped purple cabbage
  1. Toss all ingredients in large bowl.
  2. Pour dressing over cabbage mixture and stir to coat.

Dressing

  • 3 tablespoons water
  • 2 tablespoons raw almond butter
  • 2 teaspoons golden flax, freshly ground
  • 2 tablespoons wheat-free tamari
  • 2 teaspoons raw apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon garlic chili sauce (see below)
  1. Combine ground flax and water and let stand until softened.
  2. Combine flax mixture with all other ingredients.
  3. Whisk until smooth.

Raw HOT Chili Garlic Sauce

  • 6 ounces hot chilies, chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoon coconut crystals or raw honey
  • 1 1/2 tablespoons raw apple cider vinegar
  1. Put all ingredients in food processor and pulse until a coarse texture is achieved.
  2. Let stand for 30 minutes to meld flavors. This is HOT so use sparingly.
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