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Asian Curried Cabbage Slaw

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This Asian Curried Cabbage Slaw is fresh and tangy.  It is vegan, raw, gluten and dairy free.  This would be absolutely yummy served in a wrap!   I can’t wait to try that.  I love Asian flavors and this recipe satisfies that craving.

Ingredients:

Dry Ingredients: = 6 cups

  • 1/2  head green cabbage, shredded (2 cups)
  • 1/2 head purple cabbage, shredded (2 cups)
  • 2 carrots, shredded (1 cup)
  • 1 cup shredded coconut flakes
  • 1/4 cup raisins

Wet Ingredients: = 1 cup dressing

  • 2 Tbsp fresh lemon juice
  • 1/2 cup raw mayo (see below)
  • 2 Tbsp Nama Shoyu
  • 3 Tbsp sesame seeds
  • 2 tsp raw agave nectar
  • 1/4 tsp turmeric
  • 1/2 tsp curry
  • 1/2 tsp cumin

Preparation:

  1. Shred the cabbage either by hand with a knife or in your food processor.  Same with the carrots. Place in a large bowl adding in the coconut flakes.
  2. In a small bowl combine the wet ingredients and spices.  Mix well.
  3. Toss together all ingredients, making sure cabbage is evenly coated.
  4. If possible, chill for at least an hour and toss thoroughly again before serving. This will allow all the flavors to mingle and blend.

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Ingredients for the mayonnaise:

  • 1 cup raw cashews, soaked for 2 hrs or more
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 2-3 soft dates, pitted (soak dates in warm water for 5 minutes to soften)
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 cup cold pressed olive oil  –  to be added last

Preparation for mayo:

  1. Puree all ingredients, except oil, in food processor or blender and blend until smooth.  I find a blender works best.  You need to process it until you don’t feel any graininess in the batter.
  2. While continuing to blend, add oil in a steady stream, until emulsified.
  3. Store in a tightly sealed container the fridge for up to 2 weeks.

11 thoughts on “Asian Curried Cabbage Slaw

  1. Christine says:

    YUM! Looks SO good and I love savory raw!

  2. Katherine says:

    Oh my gosh! I made this last night! The sauce is AMAZING! You are absolutely right about the sauce. I should’ve made extra. Thank you for the recipe!

    • amie-sue says:

      So happy to hear it Katherine! This sauce is amazing… make up a jar of it and use it on salads, dip veggies in, spread on wraps, pour over cauliflower rice… eat by the spoonful…. hehe Have a wonderful day and thank you for sharing, it means a lot. amie sue

  3. Alex says:

    Hallo Amy,

    I have made it and it is utterly delicious. I am a big fan of asian dishes as well, so I am more than happy to adapt them to raw versions. You’ve done well!

  4. Regina says:

    Hallo,

    I just wanted to drop a line. I made this salad last week and it is truly delicious.
    Thank you for your work. It got me back to experimenting with food again, and having fun doing so.
    Merry Christmas

    Regina

    • amie-sue says:

      Your welcome Regina… so happy to hear that you enjoyed it and it has lit a fire back in you to play in the kitchen. Many blessings and Merry Christmas! amie sue

  5. Naomi says:

    This was really good! I liked the cashew mayo. I’ve always been afraid to try one from other authors. But I knew I could trust your recipe testing! Need to make one of your breads to spread it on!

    • amie-sue says:

      That is wonderful Naomi… thank you for trusting me and trying the recipe. That was really sweet of you to share. :) You can do a lot with the “mayo” recipe! Happy New Year! amie sue

  6. Marienka Homshaw says:

    Made this last night. Was a winner :)

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