Raw Pecan Salad

 

Ingredients:

3/4 cup pecans (1/2 cup whole and 1/4 cup chopped)
1/4 head cabbage, sliced thin
1/2 bunch parsley, chopped
1/2 bunch green onions, sliced

Dressing:

3/4 cup sun-dried tomatoes, soaked in warm water for 1 hour then drained
6 Tbs. olive oil
1/4 cup apple cider vinegar
1 clove garlic, chopped
1 tsp. ground fennel
1/2 tsp. ground black pepper
1/2 to 1 tsp. salt

When tomatoes are soft, place in a small blender with the other dressing ingredients. Blend thoroughly, then pour over the pecans and mix well. Place the prepped veggies in a  large bowl then pour the pecan and dressing mixture over the veggies and mix well. Done and Yum!

Click HERE for a printable version.

Nicole

Raw Tabouleh

I get this Tabouleh regularly at my local co-op and it is SO good! I like it even better the second day. Parsley is great for digestion and this is a great way to get a lot in your diet. The added bonus comes from the hempseeds which are full of EFA's and amino acids.

Ingredients:

2 cups tomatoes, seeded and diced
4 cups chopped parsley
1 cup chopped fresh mint
1/2 cup sliced green onion
1/4 cup raw hempseeds
6 Tbs. olive oil
4 Tbs. lemon juice
1 tsp. sea salt

Place the tomatoes in a colander and allow the liquid to drain off. ( I put mine in the colander then set it on a paper towel to absorb the moisture.) In a bowl, combine green onions, parsley and mint and toss together. In a separate bowl, combine the olive oil, lemon juice and sea salt and whisk. Pour over parsley mixture and mix well. Gently stir in the tomatoes and hemp seeds.
Yum!

Click HERE for a printable version. 

Raw Coleslaw

I got this recipe from my local co-op. It is the BEST raw coleslaw I've had. I think the addition of the dill is really what makes this recipe pop!

Ingredients:

1/2 pound green cabbage, sliced thin
1/2 pound red cabbage, sliced thin
1-1/4 cups carrots, grated
1/2 bunch green onions, sliced (I don't use these)

3/4 cup sunflower seeds, soaked for an hour and drained
4 Tbs. olive oil
1 Tbsp. nama shoyu (raw soy sauce)
2 Tbsp. apple cider vinegar
1/2 cup water
2 Tbsp. fresh dill, minced
1/2 Tbsp. minced garlic
1 tsp. fresh oregano, minced
1 teaspoon lemon juice

Place cabbage, carrots, and green onion in a large bowl. Place the rest of the ingredients in a blender and blend until smooth. Pour over vegetables and mix well. Yep, it's that easy! :)

Click HERE for a printable version. 

Sweet & Sour Tahini Dressing

1/2 cup apple cider vinegar
4 Tbsp. olive oil
1-2 Tbsp. tahini
1/4 cup Bragg's
4-5 Tbsp. agave
1 tsp. garlic powder
1 tsp. thyme
1 tsp. fresh ginger, minced
1/8 tsp. cayenne pepper

Blend all ingredients in a blender until smooth. Keep refrigerated. Enjoy!

Click HERE for a printable version.

Two Cabbage Coconut Slaw

The coconut milk adds creaminess without adding unnatural fats like you get with mayo. I hope you enjoy this, I know I did : )

• 1 cup purple cabbage, shredded
• 3 cups green cabbage, shredded
• 2 medium carrots, shredded
• 1/2 small red onion, sliced thinly into strips
• 1/4 to 1/2 cup chopped fresh parsley or dill (I prefer dill, it's a personal preference)
• 1 cup coconut milk
• 1/2 teaspoon sea salt, or to taste
• 1/2 teaspoon celery seed
• 1 tablespoon fresh lime juice
• 2 tablespoons olive oil
• 1/4 teaspoon cayenne pepper

Toss cabbage, carrots, onion and parsley or dill together in a bowl. In a separate bowl, mix coconut milk, sea salt, celery seed, lime juice, olive oil and cayenne pepper. Toss dressing with cabbage mixture. Let it sit and chill for awhile before serving to allow the flavors to blend.
Makes 10 servings. Serving size 1/2 cup.

Click HERE for a printable version.