Raw - Indian Coleslaw

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* Exported from MasterCook *

 

Indian Cole-Slaw

 

Recipe By :Rhio

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups green cabbage -- finely chopped

3 cups tomatoes -- chopped

1 cup fresh grated coconut

1/2 cup peanuts -- * ground (make sure they're raw, not

roasted)

1 large date -- soaked, pitted and mashed

2 tablespoons lemon juice

2 tablespoons peanut oil (flora oils) or use olive oil

1/2 teaspoon ground brown mustard seed

1/2 teaspoon ground cumin seed

1/4 teaspoon turmeric

1 pinch asafoetida (see glossary)

1 tablespoon minced jalapeño -- or to taste (optional)

nama shoyu and/or celtic sea salt -- to taste

 

Mix first 4 ingredients together in a large bowl and set aside.

 

In a small bowl, mash the soaked date, add in the balance of the

ingredients, and blend to a smooth dressing.

 

Pour the dressing into the cabbage and tomato mixture and mix well.

 

This salad keeps well for 2-3 days in the refrigerator.

 

*Sunorganic Farm sells raw, organic, Valencia peanuts (see Source Index).

 

Source:

" This recipe is courtesy or Rhio. You can find more recipes, or purchase

her book by visiting her web site www.rawfoodinfo.com "

S(Internet Address):

" http://www.living-foods.com/recipes/indiancoleslaw.html "

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Per Serving (excluding unknown items): 140 Calories; 9g Fat (54.9% calories

from fat); 6g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

16mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0

Fruit; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0