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.