Raw Carrot Slaw
by By Gabrielle Sullo
- 5-6 medium carrots, peeled
- 10 asparagus stalks
- 1⁄2 red cabbage, thinly sliced
- 5 green onions, thinly sliced (save a bit for garnish)
- 1⁄4 cup sesame seeds (save a bit for gar- nish)
1 cup raw cashews
3 tablespoon apple cider vinegar
1 tablespoon coconut palm sugar
3 tablespoon coconut aminos (sold at Cronig’s)
1⁄2 teaspoon crushed red pepper flakes 1 clove garlic
1 tablespoon fresh minced ginger
1 teaspoon sea salt
1⁄4 cup extra virgin olive oil
1⁄2 cup water
For the dressing, soak raw cashews in water for about 20 minutes. While they’re soaking, peel carrots and then ribbon with a vegetable peeler. Do the same for asparagus. (Note: The thinner the asparagus stalk, the harder to ribbon, so go for the larger ones when you’re at the grocery store.) Combine cabbage and onions in a large bowl with sesame seeds, carrots, and asparagus.
Once the cashews have soaked, place in a high-speed blender with the rest of the dressing ingredients. Blend until combined and creamy.
Pour the dressing over the slaw in the large bowl. Mix well and garnish with extra onion and sesame seeds.
Yield: 6-8 servings