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I am so happy you found us please stay tuned regularly for new recipes. We focus on food made without gluten, paleo, vegan and raw foods and sometimes dairy and egg free but mostly the focus is on scrumptious!

You carry all the ingredients to turn your existence to joy. Mix them, mix them. ~ Hafiz

August 29, 2012

Cabbage sesame salad

Its been a while since I posted a new recipe and this will be the last one, focusing on raw until next spring. Fall is upon us and most of us will just naturally be transitioning into eating heartier, more savory foods over the next month. I am already excited for this.

If your anything  like me you will be pulling out your crock pot.

I get really excited this time of year to research, create and discover new recipes. So stay tuned for the next recipe, I'm anticipating something with kaffir lime leaf, but we will see. I also have some curry leaves in the freezer.

 I love this salad and it lasts a long time in the fridge.

You will need:

1/2 head of green cabbage
1/2 cup chopped raw almonds
2 tbsp black and white sesame seeds
2 tbsp lemon
2 tbsp lime
2 tbsp apple cider vinegar (optional)
2 tbsp sesame oil

Dice cabbage into small chunks and set aside. Whisk lemon, lime, vinegar and oil together briskly. Finely chop almonds and add to the bowl then add the sesame seeds. Pour dressing over salad and toss well. Store in fridge for up to 5 days. For a more alkaline based salad you can omit the vinegar and add more citrus to taste. Enjoy.

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