Asian Slaw

I found this refreshing salad on the pages of Raw Freedom by Saskia Fraser. Its  lovely and crunchy and has a hint of the exotic but is easy enough to make any time,  we even made it whilst on a motor home holiday with limited surfaces to work on and even fewer kitchen utensils.  Though the one thing I always travel with is my trusty blender!

 

Asian slaw

 

 

Salad

Shredded cabbage, red and/or green

Carrot grated or cut into matchsticks

Cucumber cut into matchsticks

Handful coriander leaves

3 tbsp sesame seeds

3 tbsp dessicated coconut

1 shallot diced

Mix all the salad ingredients together in a large bowl.

Dressing

1 clove garlic

1/2 small red chilli

2 limes, juiced

1 tbsp tamari or nama shoyu

1/4 tsp honey or agave syrup

1/4 cup cashews

75ml water

Whizz all the ingredients together in a blender to make the dressing, then simply pour over the salad.

 

 

 

Ranch Dressing

This is a hearty, full flavoured salad.   The nutritional yeast in the dressing gives it a lovely cheesy rich flavour.   I love olives and pile them on.

 

Ranch Dressing

 

 

Serves 2

Salad

2 sticks celery chopped

Olives

Shredded leaves of any kind

2 Carrots, grated

4 Tomatoes, sectioned

Toss all ingredients together

 

Dressing

1 cup cashews

1 tbsp lemon juice

1 spring onion

2 tbsp nutritional yeast flakes (Engevita)

1/2 tsp Himalayan salt

1/2 cup fresh almond milk or water

1tbsp fresh chives (chopped)

Whizz all the dressing ingredients in a blender then add the chives.  Pour over the salad