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Thai Coleslaw

Rawlicious Recipes
Thai Coleslaw

Serves 3-4

2 C red cabbage, grated
2 C green cabbage, grated
2 C thinly grated courgette (approx 3 courgettes)
1 1⁄2 C grated carrots (approx 2 - 3 carrots)
1⁄2 onion chopped
2 spring onions, finely sliced
1 C loosely packed coriander, then chopped
1/3 C cashew nuts
1 T black sesame seeds

Thai Sauce

1 red pepper
1 C olive oil
1 t chilli flakes or cayenne pepper (more if you like it very hot)
2 T lemon juice
2 T apple cider vinegar
3 T tamari
1 1⁄2 T honey
3 clove garlic
2 cm piece ginger, peeled
1 t curry powder
1 T coriander
1⁄2 t Himalayan rock salt

Blend all the ingredients together in a power blender.

Grate the cabbages, carrots and courgettes together, chop the onions and combine in a salad bowl with the spring onion, coriander and cashews. Make a batch of the Thai Sauce, pour over the salad and mix well. Sprinkle the black sesame seeds on top with a few extra cashew nuts.