Monthly Archives: April 2013

Raw Thai Salad

Raw Thai Salad

Raw Thai Salad


1/2 Cup      Raw Cashews (soaked for 1 hour)

2 Tbsp.      Raw Tahini

2 Tbsp.      Lime juice

2 Tbsp.      Coconut aminos or Tamari

1/2 Cup      Water (more as needed for desired thickness)

1/2 Tsp.     Sea Salt

1/2 Tsp.     Dried Basil

1/2 Tsp.     Coriander Powder

Drain the cashews;  put in the blender with the fresh water;  blend until smooth.  Add the rest of the dressing ingredients and blend well.


1/2 Cup     Thinly sliced green cabbage

1/2 Cup     Thinly sliced red cabbage

1 Cup        Julienned carrots

1 Cup        Raw cauliflower flowerets

1/2 Cup     Fresh raw peas (or frozen peas thawed with cold water)

Combine all the vegetables in a large bowl.  Toss with as much dressing as you like.  Cover, place in the refrigerator for at least 30 minutes before serving.

The extra dressing with keep 5 -7 days; it will thicken, thin with water or coconut aminos or Tamari.