Summer’s got me feelin’ all types of ways: it’s too hot, it’s too hot… oh well I guess I’ll just eat raw food until it gets nice and cool and I can dive into some warm, delicious curry or homemade stew. (Quit bitching, Casey. You can’t change what you can’t change.)
There’s just no reason to turn on the oven. When it’s almost 30 degrees celcius. And you aren’t a huge fan of summer. But on the bright side… raw food is delicious. And a nice change from the regular roster of dinners and sides. Easy, quick and tasty as all heck. Bring it to your next BBQ.. or eat it all yourself, same difference.
Sesame Lime Cabbage Slaw – Serves 4
4 cups green cabbage, julienned
2 stalks celery, sliced thin on a bias
2 carrots, peeled and shredded
1/4 cup cilantro, roughly chopped
Sesame Lime Dressing
1/4 white onion, diced
1 lime, zest & juice
2 tbsp maple syrup or agave
1 tsp apple cider vinegar
1/4 tsp ground ginger
1/2 tsp toasted sesame oil
salt & pepper to taste
1. Place all dressing ingredients in a high speed blender until smooth. Pour into a large bowl and set aside.
2. Process all veggies and place on top of dressing. Toss to coat & allow to marinate for at least 30 minutes. (This can sit at room temp to do this). Serve chilled or room temp. Will keep for 2-3 days.