This colorful partially-spiralized salad features fresh mint and a deliciously spicy Asian-flavored dressing to top it off with. You can also sprinkle some sesame seeds on top if desired. In addition, this raw vegan recipe can be used as a roll filling when wrapped in large bok choy leaves or raw nori sheets along with some fresh avocado slices. Serves four.
2 cloves of garlic, chopped finely
2 tblsp nama shoyu
2 tblsp raw apple cider vinegar
1 small date
1 tsp miso paste
1 tsp ginger, chopped finely
Hot dried chili pepper, ground finely, to taste
1 zucchini, spiralized into thin noodles
2 carrots, spiralized into thin noodles
1 cucumber, cut into quarters and sliced
12 cherry tomatoes cut in quarters
½ a yellow bell pepper, sliced finely
½ cup purple cabbage, shredded
1/4 cup red onion, sliced thinly
1/3 cup of fresh mint leaves
Combine the garlic, nama shoyu, apple cider vinegar, date, miso paste and chilli pepper in a blender and pulse until smooth.
Add the salad ingredients to a large bowl.
Pour the dressing over the salad ingredients and toss with tongs or massage in with your hands.
For more delicious raw vegan recipes like these, please visit www.RawFromTheGarden.com.
Update: Raw From The Garden's featured living food chef and recipe book author Alice Dee will be teaching a series of delicious weekend retreat workshops this coming summer and fall on using the "Raw Vegan Cuisine for Healing and Weight Loss" at beautiful Spirit Lake Hermitage in Northern California. Click here for more details and the event dates.