Raw Vegan Thai Coleslaw

This raw vegan Thai coleslaw is probably taking the spot as my favorite raw recipe thus far. Its a slight modification of a recipe from Rawvolution. It is crispy, crunchy, sweet, tangy and a little spicy. The fresh herbs and the dressing make this a true winner and I was literally closing my eyes and saying "mmm" after each bite. The basil and mint add some additional sensory enjoyment with their delightful aroma. I will most definitely be making this again. Note to self: Obtain fancy re-usable chopsticks!

COLESLAW: 3 cups of finely sliced mixed cabbage (green cabbage, purple cabbage, napa cabbage), 1 cup shredded carrots, 1 cup peeled and shredded zucchini (I made mine into noodles with a spiral slicer), 1/2 bunch cilantro, 1 bunch basil, 1/2 bunch mint, 1/4 cup green onions, 1 cup unsalted peanuts, 1 tbsp sesame seeds. Place ingredients in a large bowl and toss.

DRESSING: 2 TBSP lemon juice, 2 TBSP apple cider vinegar, 1/4th cup nama shoyu, 2 TBSP agave syrup, 1 inch piece of fresh ginger root, 2 garlic cloves, 1/4th cup olive oil, 1 TSP chili powder, 1 1/2 TSP curry powder, 1 TBSP sesame seeds. Place ingredients into a high-speed blender and blend until smooth.

Cold Soba Noodle & Apple Salad

SALAD INGREDIENTS:

1 box Soba Noodles (6 oz. buckwheat noodles)

1 TBSP Sesame oil

2 cups spinach leaves

1/2 cup peas or edamame beans

1/4 cup onion

1 cup apple, sliced thin

SAUCE INGREDIENTS:

3 TBSP sesame oil

2 TBSPrice vinegar

2 TBSPrice wine

1-2 TSP sugar

3  TBSP soy sauce

1/2 TSP fresh minced ginger

DIRECTIONS:

Cook noodles as directed on box. Rinse & drain well. 

Place noodles in a large bowl & add sesame oil to keep 

noodles from sticking. Add remaining ingredients to

the noodles and toss lightly. Serve chilled.