10/8 Thai-rific Slaw

Last night we attended our first ever raw, vegan potluck dinner. I have to be honest, I panicked  because I didn’t know what to bring.  When we RSVP’d I thought it was a vegan potluck…no problem, cant wait. As soon as I realized it was raw and vegan I began to fret.  Each person was supposed to bring a dish to pass so we were responsible for two dishes. Sandy was working tirelessly on an e-newsletter for our jewelry design biz, so it was up to me to find some raw culinary inspiration.

I used the recipe search tool on the blog to scan for raw vegan recipes. It really works!  I found two recipes that sounded promising and easy enough to whip up in the time I had.  I modified them  significantly to suit our tastes and the contents of our pantry. Both dishes were outrageously easy to create and crazy delicious.  I assure you…if you serve this at your next soiree, it will be the first to go. The colors are vibrant and the flavor is bright, fresh  and sassy.

Photo By: S. Duquet

Thai-rific Slaw

By: S. Duquet

Ingredients

6 C shredded cabbage*

1 1/2 C raw peanuts (unsoaked)

1 C Cilantro

1/4 C orange juice

2 Tbsp Agave (I used dark)

1 Small jalapeno pepper seeded and chopped

Juice of one or two limes

1/2 Tbsp coconut oil

2 Tbsp olive oil

1/4 Tsp sea salt

* I purchased a 16 oz bag of slaw and a 10 oz bag of shredded purple cabbage. I mixed them together and took out 6 cups for the recipe.

Photo By: S. Duquet

Make It Happen

Put all ingredients except for the cabbage and peanuts in a food processor or blender. Pulse until combined.

Pour the blended dressing over cabbage and peanuts. Toss to coat. If you are making the salad ahead of time, wait to add the peanuts until just before serving and then stir them in to the dressed salad.

Enjoy and congratulate yourself for being a raw vegan culinary artist.

Have a delicious day.

The original recipe that inspired this dish was from 101cookbooks.com

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