Raw Rainbow Coleslaw with Cashew Dressing

A couple of weeks ago, I attended a FREE raw cooking class called “115 Degrees or Less” at my favorite local grocery store, Jimbo’s. We were fifteen students in the class with very big appetites. It probably had to do with the fact that the class was held at 6:30 pm, right before dinner. The chef-instructors were very knowledgeable and kept the 60-minute class interesting with all sort of tips, from how to choose the best salts for each dish ( I learned about Maldon flaked sea salts) to how to make the creamiest cashew butter.

We learned how to prepared three classic raw dishes: Raw Hemp Pesto Pasta made with kelp noodles, Raw Coleslaw with Cashew Dressing and Vegan Chocolate “Cream” Pie.  They were simple, delicious and nutritious! 

Raw Hemp

Raw Hemp Pesto Pasta

Raw class - Mise

Jimbo’s Mise en Place for Raw Coleslaw Cashew Dressing

I have to say that I really love these FREE courses at Jimbo’s. Not only do you get to learn new recipes but you also get to  taste them, discover new products, ask questions to professional chefs and take home samples of products that have been used in the class. Yesterday, I left this course with a couple of small bags of Manitoba Hemp hearts.  

Yesterday, I made Jimbo’s raw coleslaw for lunch but I slightly adapted their recipe. I used soaked cashews instead of cashew butter. I added more water and less shallots. I also substituted the flat parsley with cilantro and the raw honey for organic agave. It was a total hit! Hope you enjoy it!

Raw Cashew Cream Coleslaw

Raw Rainbow Coleslaw with Cashew Dressing
Serves 4
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Prep Time
20 min
Prep Time
20 min
Cashew Creamy Dressing
  1. 1 cup of cashews, previously soaked for 4 hours
  2. 1 tablespoon of organic cold pressed olive oil
  3. 1/2 cup of filtered water
  4. 2 small shallots
  5. 4 tablespoons of raw organic apple cider vinegar
  6. 1 tablespoon of raw agave
  7. Salt and pepper to taste
Rainbow Salad
  1. 1/2 small organic green cabbage, finely sliced
  2. 1/2 small organic red cabbage, finely sliced
  3. 2 cups of baby kale, chopped
  4. 1/2 cup organic cilantro
  5. 4 organic rainbow carrots, sliced
  6. 3 organic green onions, sliced
Instructions
  1. Put all the dressing ingredients in a food processor. Pulse the mixture until a smooth paste and set aside.
  2. Add salad veggies to a large bowl and toss with 1/2 of the dressing. Taste and add more dressing if needed
Notes
  1. Instead of cashews, you can use any kind of nut butter. I've tried this with 6 tablespoons of almond butter too.
Adapted from Jimbo's
Adapted from Jimbo's
Sunshine & Kale http://sunshineandkale.com/

Thai Green Mango and Apple Salad

Today, I woke up craving Thai food. Since it’s very hot here in San Diego, I decided to prepare something fresh and fulfilling: Som Tum. 

Som Tum or Green Papaya salad is one of the most popular dishes in Thailand. It’s traditionally served with dried shrimp or salted crab. My version is 100% plant-based. Since green papaya is out of season, I used  organic green mangoes and green apples. I also added extra lime juice instead of fish sauce. I ended up with a surprisingly refreshing and delicious salad that truly resembles som tum. I hope you enjoy it!

Thai Green Mango and Apple Salad

Thai Green Mango and Apple Salad
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 4 unripe mangos (preferable green), shredded
  2. 2 Granny Smith apples, shredded
  3. 1 cup green beans, cut into 2-inch length
  4. 1 cup of cherry tomatoes, cut in halves
  5. 1 cup of mung bean sprouts
  6. 1 small red chili pepper, minced
  7. 2 cloves of garlic, minced
  8. ½ cup of roasted peanuts
  9. 4 tablespoons of fresh lime juice (about 2 limes)
  10. 1/3 of a cup of cilantro
  11. 3-5 teaspoons of sriracha ( I like the brand Ninja Squirrel).
Instructions
  1. In a mortar, smash the garlic, red chili pepper, green beans and halved cherry tomatoes until the beans are bruised and the tomato juices are coming out.
  2. Transfer to a bowl and toss with the rest of the ingredients. Garnish with peanuts.
Notes
  1. It can be eaten alone or with sticky rice. Enjoy it!
  2. http://sunshineandkale.com/thai-green-mango-and-apple-salad/
Sunshine & Kale http://sunshineandkale.com/
If you try this recipe, let me know what you think. I’d love to hear from you.