Nourishing Slaw

While visiting Castine, Maine I had an urge for some Crunch. So, I could have reached for Crackers, Chips or a Cookie but I chose my Raw Slaw instead! 
This is a great accompaniment to any meal and a wonderful way to get some Raw energizing Vegetables on everyone's Plate! I have been known to have this tossed with, or on the side of, Grains, Pasta, Tempeh or Beans. "Have it your way" and enjoy.

Raw Slaw

serves 6 to 8

1 Large Head of Green Cabbage sliced finely

2 Large Carrots Sliced on a diagonal and cut into fine Matchsticks

Place these ingredients into a large glass bowl with 1Tbl. of Sea Salt

Massage the salt into the vegetables, you will see that they begin to sweat

Cover with a plate and a weight leave for 20 minutes, then drain

You may rinse with water to remove salty flavor

Matchstick Cutting Technique

  In a separate bowl place:

1/2 Med.Head of Red Cabbage sliced finely, massage and marinated with 3 Tbl. of Umeboshi Vinegar, let it sit for 15 minutes then lightly rinse and drain

In one additional bowl place:

1 Med.Red Onion sliced finely, massage  and marinate with 1Tbl. of Umeboshi Vinegar, let sit for 15 minutes then lightly rinse and drain

I like to squeeze all the excess liquid from the vegetables in an impeccably clean tea towel

Toss all ingredients together in a large bowl with 3Tbl. of Olive Oil, 2Tbl. of Apple Cider Vinegar, 2tsp. of Agave Nectar and 2Tbl. of finely minced Italian Parsley

Garnish with Black Sesame Seeds 

Enjoy!

Next time: as I promised from her new book A Life in Balance: delicious plant based recipes for optimal health, author Meg Wolff shares Nourishing recipes to live for!