3 years ago
Kelp Noodles with Almond Butter Sauce

From the Raw Freedom Community.

Serves 6 as a side dish- 4 as a main

16-oz pkg Sea Tangle Kelp Noodles
2 tbsp peeled, grated ginger
1 C carrots-grated
1/2 C coconut water
1 C each red and green cabbage shredded
1 tbsp sesame oil
2 C (about) shredded baby bok choy
2 tbsp lemon or lime juice
¼ C shredded daikon radish, or regular red radish
1½ tsp Celtic sea salt
6 tbsp almond butter*
½ tsp cayenne pepper, optional

Wash, shred, and grate all vegetables and place them in a bowl with the Kelp Noodles (these noodles are ready to use, ready to eat – just open the package and put in bowl!)

Blend almond butter, ginger, coconut water, sesame oil, lemon juice, sea salt, and cayenne, if you’re going spicy! Blend well. Pour dressing over your vegetables and noodles, toss, and let salad sit to marinate for 30 minutes.

* Almond butter can be substituted for other nut butters.

(Source: rawfreedomcommunity.info)

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3 years ago
Confetti Cabbage Salad with Spicy Peanut Dressing

Most peanut butter isn’t raw, and a lot of people avoid peanuts due to concerns about aflatoxin; almond butter might be a good replacement. Substitute an appropriate oil as well.

Confetti Cabbage Salad with Spicy Peanut Dressing

INGREDIENTS
1 pound Green cabbage (about 1/2 medium head), shredded fine
1 Large carrot , peeled and grated
1 teaspoon Table salt
2 tablespoons Smooth peanut butter
2 tablespoons Peanut oil
2 tablespoons Rice vinegar
1 tablespoon Soy sauce
1 teaspoon Honey
2 Medium cloves garlic , chopped coarse
1 1/2 Inch piece ginger , peeled
1/2 Jalapeño chile , halved and seeded
4 Medium radishes , halved lengthwise and sliced thin
4 Medium scallions , sliced thin
Table salt

Preparation

1. Toss shredded cabbage, carrot, and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage and carrot under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.)

2. In bowl of food processor fitted with steel blade, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until smooth paste is formed. Toss cabbage and carrot, radishes, scallions, and dressing together in medium bowl. Season to taste with salt; cover and refrigerate until ready to serve.

(Source: mealsmatter.org)

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Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette

More from the article on cabbage salads.

Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette

INGREDIENTS
1 pound Green cabbage (about 1/2 medium head), shredded fine
1 teaspoon Table salt
2 tablespoons Lime juice
1 teaspoon Grated lime zest from 1 lime
2 tablespoons Olive oil
1 tablespoon Rice vinegar or sherry vinegar
1 tablespoon Honey
1 teaspoon Ground cumin
Pinch cayenne pepper
1 Red bell pepper , seeded and cut into thin strips
Table salt

Preparation

1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.)

2. Stir together lime juice, zest, oil, vinegar, honey, cumin, and cayenne in medium bowl. Toss cabbage and red pepper in dressing. Season to taste with salt; cover and refrigerate until ready to serve.

(Source: mealsmatter.org)

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Sweet and Sour Cabbage Salad with Apple and Fennel

I’m going through my old cooking magazines and freecycling almost all of them. I’m finding that most of them have little or nothing I want to hold on to, either because my way of eating has shifted (hello, raw food) or because I’ve really come to dislike their approach to food. There are a few recipes that seem worth saving, though.

Sweet and Sour Cabbage Salad with Apple and Fennel

INGREDIENTS
1 pound Green cabbage (about 1/2 medium head), shredded
1 teaspoon Table salt
1/2 Small red onion , chopped fine
1 tablespoon Honey
2 tablespoons Rice vinegar
2 tablespoons Olive oil
1 teaspoon Mustard
2 teaspoons Minced fresh tarragon
1 Granny Smith apple (large), peeled, cored, and cut into 1/4-inch pieces
1 Medium head fennel , cored and sliced thin (about 2 1/2 cups)
Ground black pepper

Preparation

1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.)

2. Stir together onion, honey, vinegar, oil, mustard, and tarragon in medium bowl. Immediately toss cabbage, apple, and fennel in dressing. Season to taste with salt and pepper; cover and refrigerate until ready to serve.

(Source: mealsmatter.org)

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3 years ago
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