Usually I make slaws with rice vinegar, ginger and toasted sesame seed oil, but for this slaw I thought I would try something new!
I added lemon juice, curry powder, a dash of cinnamon, raisins and heaps of fresh cilantro and mint giving it a Moroccan flare! (Not that I really know what Moroccan food tastes like since I’ve never been to Morocco, but hopefully I will go someday!)
I find that slaws will usually keep in the refrigerator for a few days. In fact, they tend to become more flavorful with time! However ,this one does not! I went to have left-overs the day after making it and found it to be rather dry I would suggest making extra dressing if you plan on having it for a few days!
Lets talk a little about the abundance of nourishing ingredients for a second!
All the raw ingredients (cabbage, herbs, carrots, lemons, etc.) lend tons of natural enzymes. Enzymes are needed to digest carbohydrates, fats and proteins. The enzyme amylase breaks down carbohydrates, lipases break down fats and proteases break down proteins. The beautiful thing about raw food is that they come packed with their own enzymes to facilitate digestion. Cooked food lacks enzymes causing us to dip into our “enzyme reserves.” This is one of the reasons why a diet that consists of mostly processed, cooked foods will leave one feeling depleted and undernourished. I don’t recommend following a completely raw food diet, because in my opinion, cooked foods such as grains and legumes provide so many vitamins, nutrients and keeps one “grounded.” However, I do recommend incorporating raw foods into your diet every day!
This slaw strikes a balance of healthy fats (evoo, hemp seeds, walnuts), complex carbohydrates (raisins), raw foods (cabbage, carrots, scallions) and protein (walnuts, hemp seeds).
Plus, it contains healing components from the aromatic herbs mint and cilantro!
Who knew a simple slaw could be so healing?!?
- 1 small head of red cabbage, very thinly shredded
- 4 carrots, thinly sliced with a mandoline
- ½ cup fresh mint, chopped
- ½ cup fresh cilantro, chopped
- 4 scallions, chopped
- ½ cup walnuts
- ½ cup raisins
- 3 tablespoons hemp seeds
- For the Dressing:
- ¼ cup extra virgin olive oil
- Juice and zest of 1 lemon
- 1 tablespoon pure maple syrup
- 1 clove garlic, minced
- ½ teaspoon cinnamon
- ¼ teaspoon curry powder
- sea salt (around ½-1 teaspoon depending on taste)
- Add shredded cabbage, carrots, mint, cilantro, scallions, walnuts, raisins and hemp seeds in a large bowl and set aside.
- Blend together dressing ingredients and pour over slaw mixture, toss to coat.
Try it out on your friends and family this weekend!