Tangy Rawslaw Salad

This is another easy to make, super healthy raw dish that is perfect for spicing up your salad recipe repertoire. Whether you're friends and family are on the super heathy path or not they will absolutely love this dish. 

The "mayonaise" dressing can be used on its own as a dip or an addition to any other dishes that you want to add a nice creamy element to without adding any cream! 

Tangy Raw Mayo

3-4 big tbsp almond butter

1/2 cup apple cider vinegar

3/4 cup of olive oil

Juice of 2 medium limes

1/2 teaspoon sea salt

Dash of cayenne pepper

1 pitted medjool date

Place all ingredients in a blender and blend till you get a mayonaise like consistency. 

I tend to make this recipe Mad Scientist Style, just throwing it all into the blender without measuring and tweaking where I feel needed. But these measurements are a guarantee when you need to show some friends or family just how delicious a creamy, raw dressing can be. Makes 1 cup

Tangy 'Raw'slaw Salad

1/4 head red cabbage - shredded

1/4 head green cabbage - shredded

1 carrot

1 red capsicum - thinly sliced

1 yellow capsicum - thinly sliced

3/4 cup of cashews

1 Tbsp chia seeds

1 cup Tangy Raw Mayo

Thinly slice the carrot with a potato peeler. Roughly ground up cashews and chia seeds in a mortar and pestle or pulse in blender/processor. 

Place all ingredients in a big bowl and toss. Either serve straight away or let it sit overnight in the fridge if you want the cabbage to be a little less crunchy. 

Enjoy this amazing salad Feasters!