The Raw Foodist’s Sweet & Sour Slaw: Coleslaw with Explosive Flavor
Contrary to popular belief, a diet of raw foods does not have to be bland, or boring. Once we remove the highly processed, salty, and overly sweetened foods found in the standard American diet we find that our taste buds perk up and introduce us to a spectrum of flavors previously undetected. The following raw food recipe for Sweet & Sour Slaw was created to celebrate a complexity of flavors as bright and uplifting to the mouth as it is to the eye.
Sweet & Sour Slaw
1 cup Carrot, grated
1 cup Green Cabbage, thinly sliced
½ cup Purple Cabbage, thinly sliced
½ Tart Apple, chopped
¼ cup Onion, thinly sliced
â cup Raisins
Sweet and Sour Dressing:
2 ½ Tbs Apple Cider Vinegar **
2 Tbsp Agave **
1 tsp Lemon juice
¼ tsp Nama Shoyu
¼ tsp Ginger powder
¼ tsp Curry powder
** You may want to bump the agave to 2 ½ Tbs and reduce the vinegar to 2 Tbs depending on your preference and the tartness of your apple.
Thinly slice then lightly chop cabbage and onion. Place in a mixing bowl. Add grated carrot, chopped apple, and raisins.
Mix dressing ingredients in a separate container.
Pour the Sweet & Sour Dressing over the slaw mixture, toss, and serve.
Makes 2-3 servings. Or 1 large serving for a sinless 206 calories and 6.6 grams of fiber.
** When preparing this recipe for later enjoyment use the lemon juice to coat the apple pieces (to prevent browning) before adding either ingredient to the mix. The cabbage will become tender after a few hours in the Sweet & Sour Dressing. This recipe will keep for one day in the fridge.
Though coleslaw is traditionally a summertime dish, this is a great pick me up on those short winter days.
Fawn McManigal is a pilot, writer, and raw food advocate, currently pursuing certifications as a raw food educator and health coach. For additional recipes and personal development tips please visit www.meamoeba.com. Enjoy!
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