Raw Food Recipe. Coleslaw with Pad Thai dressing. Winter raw food tips.
Ever a believer in using seasonal veg, what’s to hand, and, imagination, I had a white cabbage to use up on my last evening in the Czech Republic.
A friend had told me to look out for interesting chopping, slicing and other such Raw Food prep tools whilst in Eastern Europe as they have a lot of very useful gadgets that we don’t find in the UK. Needing no encouragement to browse kitchen wear, I spent many happy moments doing just that, and, came home with an electric mini chopper (which we do have in the UK, but they’ve never entered my consciousness before).
So, I hand grated the white cabbage into a bowl, added a couple of carrots, one large spring onion, and half a small white onion.
Into the bowl of the mini chopper I placed a generous handful of almonds and whizzed them to a fine powder, then added about a dessert spoon of olive oil. Then, I added about three tablespoonfuls of lemon juice, a tablespoon of soya sauce, a good piece of fresh ginger, about the size of half my thumb, a tablespoonful of honey, and, some hot chilli sauce! Not strictly raw, but, it was in the cupboard, and, it added a real zing to the finished dressing. A clove of garlic can be added too, if you like it.
I found that once I’d added the dressing, the contents of the bowl reduced by about 1/3. It really takes up the dressing well. Next time, I will use more veg and prepare it in a larger vessel. I will also experiment with using peanuts for a more authentic pad thai experience, and chop some up finely and add to the finished dish as a garnish.
This is a definite recipe to use frequently during the colder winter months, maybe with fresh chilli instead of chilli sauce, for a 100% raw experience which will keep you warm from the inside to the out.
Just as point of interest, some people ask me if I want something warm in my stomach in the cold winter months. I drink hot drinks (predominantly Chinese White Tea), can make soups in the high speed blender and warm them to 40 degrees, and, dehydrate flax crackers and other goodies in the oven. If I chew my food until it has virtually gone, it reaches body temperature very quickly! Chewing is so important, and, a practice in itself. I once went on a retreat where we counted how many times we had to chew our food for it to become liquid. 140 was to be aimed at! It’s a good game to play with children to encourage them to chew more thoroughly, and, for adults to be mindful of too!