Asian Curried Cabbage Slaw (raw, vegan, gluten-free, nut-free)
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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.
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
raw mayo 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
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.
In a small bowl combine the wet ingredients and spices. Mix well.
Toss together all ingredients, making sure cabbage is evenly coated.
If possible, chill for at least an hour and toss thoroughly again before serving. This will allow all the flavors to mingle and blend.