It really felt great ridding Erika's blanket hatred of slaw. I was able to do this because this recipe doesn't require mayonnaise, so even those mayo-haters will like it. Also, I have to thank Russell James of the Raw Chef Blog for this fantastically flavorful side dish.
1 teaspoon finely grated ginger
3 tablespoons apple cider vinegar
2 tablespoons tamari
1 teaspoon lime juice
1/4 cup almond butter
1/2 a head of Napa cabbage, sliced thin
1 medium carrot, ‘ribboned’ with a peeler
1/2 a red bell pepper, julienned fine
1/2 a yellow bell pepper, julienned fine
1 Thai chili, minced fine
2 green onions, finely sliced
Small handful cilantro, minced
2 tablespoons chiffonade mint
Blend first 5 ingredients in a high-speed blender. Combine with remaining ingredients in a bowl.
Gazpacho
Ingredients:
2 Cucumbers
1 Summer Squash
Red bell pepper
Green bell pepper
Red Onion
Yellow Onion
whole garlic
spicy peppers
4 large tomatoes
Large can of crushed tomatoes
Various herbs
salt, pepper
Balsamic vinegar
olive oil
Having a food processor is pretty much necessary and makes this dish extremely easy. Dylan tried to make it without one once and had cucumbers seeds stuck in his toes for 4 days.
First off, your going to want to make sure you get a bunch of fresh-ass produce. Cool. Now, gather all the ingredients on a mondo sized cutting board and chop everything into good sized cubes that would be good for loading into your processor. Next you are gonna start blending everything. You wont be able to do it all at once so really think about which things you want to blend together. Start adding each mixture to a large pot or container until all the veggies are mixed together. Don't forget to add the can of crushed tomatoes and also a generous amount of S&P. Top with about a 1/4 cup of vinegar and maybe twice the amount of olive oil. Garnish with your favorite herbs and make sure to get it nice and cold before serving.
You are really going to want to eat this soup with a nice baguette. Raw culture really kept my gazpacho from reaching its full superior, but magnanimous potential.
GUAC
4 avocados
1 chopped tomato
1 large clove of garlic minced
half a red onion chopped
dash of lemon juice
pinch of salt, pep, cumin, and cayenne
3 red bell peppers cut into strips for dipping
Mix everything together and dig in with the peppers!!!!!!
To clarify the above statement, my "hatred" (a strong word, and one that was not used by me in this context, let's say disliking or disdain, or maybe just indifference) of slaw cannot be considered "blanketed," but is rather directed towards the too-often found bland old cabbage drowned in mayo. These longstanding feelings of disdain is really more about the mayo. ew. whereas, this slaw is fucking delicious and i would say i may even harbor a blanket adoration of almond-butter (and similarly non-mayo) -based slaws. or maybe just asian slaws. or just asians. i'm not sure; feel free to test it out by making more slaws like this one.
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