Lately I’ve been really intrigued by the idea of slaws. Crunchy, light and full of flavor, I always love a light (read, non-mayonaisey) slaw. At my favorite local (almost) Vegan eatery, Organic Energy, creative slaws are almost always served up alongside Vegan delicacies like lentil burgers and buckwheat cakes. And as a Nutritarian, I am always looking for ways to get more salad into my belly.
That’s why I whipped up this slaw for my guests this past Friday evening:
This delicious recipe was posted by Gena on Choosing Raw and it couldn’t have appeared at a more perfect moment. I was actually going to her blog to do a search for “slaw” to go alongside the sweet potato enchiladas that I was making and there is was, that day, just posted. A Mexican slaw. If you’d like the recipe, you can catch it here, but be warned, there will be a lot of leftover dressing. You can easily half the dressing component and have enough for the slaw, or make all of the dressing and use it on green salads later in the week.
Cabbage, Jicama and Cucumber Slaw
For the salad:
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