I actually first tasted this in a local restaurant serving a few raw dishes. When I saw the recipe in the latest 'Purely Delicious' magazine, I knew at once that it was the same one. Totally delish!
Thai Coleslaw
From Matt Amsden's 'RAWvolution'
Posted in the Summer 2007 issue of
'Purely Delicious'
Salad:
3 C finely shredded green or Napa cabbage
1 C peeled and shredded zucchini
1 C shredded carrot
1 bunch fresh basil, stemmed and chopped
1 bunch mint,
1 bunch cilantro
1 bunch fresh chives,minced
1/2 C raw, unsalted peanuts (I used soaked almonds instead)
Dressing:
2 T fresh lemon juice
2 T apple cider vinegar
1/4 C Nama Shoyu
2 T agave nectar
1/4 C olive oil
2 cloves garlic
1 1" piece ginger, peeled
1 1/2 T curry powder
1 tsp chili powder
In a large bowl, combine all of the salad ingredients and toss to mix thoroughly.
In a high-speed blender, combine all of the dressing ingredients and blend until smooth.
Pour the dressing over the salad, mix well and serve.
Carmella's Note: I found the dressing to be a little too hot for my taste. It might be a good idea to start with less curry and chili powder, and add more until the desired spiciness is reached.
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