© 2014 mathewguiver

Peanut purple cabbage and carrot coleslaw (raw vegan)

Coleslaws are actually one of my raw cleanse staples. Though I’ll usually eat a lot of salads, fresh fruit, and smoothies, coleslaws just seem to bring the hearty savory flavor that I crave. And this thai peanut coleslaw is pretty amazing. It’s 100% raw and vegan, but you won’t be hungry a few hours after eating dinner. This coleslaw will fill you up for the night!

Ingredients:

Garlic
Cabbage
Carrots
Onions
Bell peppers
Peanuts
Coconut milk
Sesame oil
Agave
Fermented soybean paste
White vinegar
Ginger
Garlic powder
Black pepper
Kosher salt
Sesame seeds

Directions:

1. Start by mincing a few cloves of garlic.

2. In a bowl combine coconut milk, sesame oil, agave, soybean paste, white vinegar, ginger, garlic powder, salt and pepper. The exact amounts depends on how you prefer the sauce to taste, but I like equal amounts of the oil, soybean paste, and agave, with a splash of vinegar and enough coconut milk to thin out the sauce.

2. Whisk until smooth.

3. Prep your veggies and combine them in a bowl. Pour your sauce over, and stir. Cover and let sit for at least twenty minutes.

4. Serve with a sprinkle of sesame seeds.

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