This is a recipe I created and posted on Raw Test Kitchen and I had a hankering for coleslaw. It was super quick and easy to make. This slaw is great eating same day but it's killer marinated overnight.
I don't know if you lovely readers have noticed, but I try to spend the least amount of time preparing these recipes. That's why with most of the recipes on my blogs, I use a simple blender. I have four children, I don't have time to spend forever in the kitchen so I create dishes where I don't have to.
DRESSING
Juice of one small lime
1 small piece ginger
2 cloves garlic, minced
Juice of one small lime
1 small piece ginger
2 cloves garlic, minced
1/4 c raw almond butter
4 sprigs fresh mint, leaves only
2 T honey
2 T olive oil
1/2 t red pepper flakes
4 sprigs fresh mint, leaves only
2 T honey
2 T olive oil
1/2 t red pepper flakes
1/4 t sea salt
In a blender, combine ingredients.
SLAW
4 c shredded Napa cabbage
2 c shredded red cabbage
1 c shredded carrot
Combine cabbages and carrot in a bowl and toss with dressing. Marinate 15 minutes before serving.
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