Dec 6, 2011

Thai Coleslaw

All I have to say is....DELICIOUS! You can even do without the cashews to make it nut-free! My daughter helped me with this one tonight....peeling, grating, etc. She loved it - and she's 3! It is a little time-consuming with the grating, BUT it's so worth it! Honestly, it probably took longer because my daughter wanted to do everything. ;)

This is definitely a great side-dish. You can follow it up by some sweet-chili cashews to give your palette some more zing. Enjoy!

2 cups grated red cabbage
2 cups grated green cabbage
2 cups thinly grated zucchini (approx. 2)
1 1/2 cups grated carrots (approx. 2 big ones)
1/2 onion, chopped
2 scallions, finely sliced
1 cup loosely packed cilantro, then chopped
1/3 cup cashew nuts
1 tbsp. black sesame seeds (this is for color...I used white b/c it's all I had)

Combine all ingredients, except for sesame seeds, in a large bowl. Pour thai sauce over vegetables and mix well. Sprinkle sesame seeds on top.

Thai Sauce:
1 red bell pepper
1 cup olive oil
1 tsp. chili flakes or cayenne pepper
2 tbsp. lemon juice
2 tbsp. apple cider vinegar
3 tbsp. tamari
1 1/2 tbsp. raw honey
3 cloves garlic
1 inch piece ginger, peeled
1 tsp. curry powder
1 tbsp. cilantro
1/2 tsp. sea salt

Blend all ingredients together in a power blender.

1 comment:

  1. I forgot to give credit to RAWlicious for this recipe.