Crunchy Asian coleslaw

[changeling]

Modified from The Australian Women's Weekly salads: simple fast and fresh

10 trimmed radishes, chopped into matchsticks
1 large capsicum, sliced thinly
500g cabbage, shredded
6 spring onions, chopped finely OR 1/2 red/brown onion ludicrously finely chopped
1 cup bean sprouts
1/2 to 3/4 cup slivered raw almonds

1/3 cup peanut oil
3 tB rice wine vinegar
2 tB brown sugar 2 tB agave (of course ... sugar is cooked to refine it)
2 tB Braggs seasoning (or equiv. raw soy sauce)
2 tsp sesame oil
1 clove garlic, crushed
1/3 cup water (I used some fresh stock we still had in the fridge, which was delicious, but cheating.)
Sprinkle of chili powder (=ground chili)

sesame seeds (optional)

Combine the first group of ingredients (henceforth known as THE SALAD) in a very large bowl. (NOTE: I used the food processor to do all my shredding, including the capsicum, onion and the almonds.)

Combine all the second group of ingredients (henceforth known as THE DRESSING) in a jar. Shake vigorously. Pour the Dressing over the Salad, toss further to combine.

Serve with a sprinkle of sesame seeds.

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I'm chucking the successful recipes here (ones that are NotBoring and don't make us go 'Well, I'm eating raw food for how much longer again?) for ease of use. I should state for posterity that if we had a dehydrator, I think this experiment would be a little easier.

I don't actually know if vinegar counts as raw, but fuck it. It was delicious.

Comments

[burningskyfire.livejournal.com]

YUM YUM YUM YUM YUM YUMEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

[burningskyfire.livejournal.com]

Also vinegar isn't raw but some apple cider vinegar is - Melrose ACV is. We'll have to get some