tytania
Sun, 28 Oct 2012 17:09:00 +0000
Quick Meals, Recipes, Salads, Vegetarian, Healthy, Low Calorie, Raw, Vegan

Raw Root Vegetable Coleslaw

An excellent Asian side dish for raw fish or delicate meats, but also a crunchy and satisfying main for vegans. It is really good with Japanese foods, like sashimi and carpaccio or as a vegan side to miso soup.

Healthy/Vegan/Gluten-free/Raw

Serves 2.

½ celery root peeled and shredded/julienned

1 large carrot peeled and shredded/julienned

1 large beet peeled and shredded/julienned

1 apple shredded/julienned

½ of lemon

10 shitake mushrooms

sesame seeds

handful of chopped coriander

Dressing:

½ cup soaked raw Cashews soaked in water for six hours

1 tbsp agave nectar

1 tablespoon apple cider vinegar

juice from 1 lime

¼ tsp salt

2 inch piece of peeled ginger

1 small shallot

Preheat oven to 200. If on a raw food diet, you can “dry” your mushrooms in the raw food “oven” or set the oven to a very low temperature and roast overnight. You can also set them into the sun over a full day of sunshine, or simply slice very finely and leave raw. This recipe in steps takes some planning, but it is simple and quick if you organize properly.

On a baking tray lined with foil, put the mushrooms without stems right side up in oven for ten to fifteen minutes. Brush a small amount of olive oil on top of each mushroom and sprinkle with sea salt. Set aside to cool.

Julienne veggies and put into a bowl with lemon juice. If you have a mandolin you can use this to get the vegetables very thin for less marinating time. Puree dressing in a food processor. Pour over veggies and marinate in fridge for as long as possible. When serving add sesame seeds and coriander and top with the sliced baked mushrooms.