With apologies to Laura Nyro, “Curry down to the cole slaw picnic…”
This is my new favorite raw vegan salad.
This recipe serves 2 as a main dish for lunch or 4 as a side dish.
Make sure you finely grate or cut the cabbage in very thin julienned slices. Having thinly sliced cabbage is a key to the texture of this dish.
If you don’t have a high power blender, soak the cashews for about an hour before blending for a smooth dressing.
- 1/2 cup carrot juice (from about 3 carrots)
- 1/2 cup raw cashews
- 1/2 tsp fine sea salt
- 1/2 tsp curry powder
- 1/2 tsp dry mustard powder
- 1/4 tsp turmeric
Note: If you have a high power blender, you can chop one carrot and blend it with 1/2 cup water instead of juicing the carrots.
Blend all ingredients until smooth, then set aside while you chop the vegetables.
- 1/2 head cabbage, julienned or finely grated
- 1 small red pepper, julienned
- 2-3 green onions, thinly sliced
Toss all ingredients, then toss with the dressing. You may not need all of the dressing–use about half and adjust to your taste.
Lightly dust with smoked paprika and serve.
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