I LOVE the crisp, crunchy texture of fresh coleslaw! What I LOVE even more is that both the raw and the slaw part have “anti-cancer” written all over them! Raw veggies provide the much needed live enzymes and ensure 100% available nutrients, while slaw ingredients such as cabbage, cauliflower and carrots are staples in the cancer-fighting kitchen due to their high concentration of phytochemicals, a group of known disease-fighting compounds. And to satisfy your curiosity for change, there are so many ways to spruce up this trusted ol’ recipe, literally, the sky’s the limit! I created this one on a snowy winter day, having had enough of warm soups and stews and really craving a cold, crisp crunch between my teeth!
Raw Rainbow Slaw
Author: Kirstin Nussgruber
Recipe type: Salad
Ingredients
- 1 cup each grated red and white cabbage
- 2-3 grated carrots
- ½ grated head of cauliflower
- 1 grated red beet, raw (use gloves!)
- chopped cilantro
- Dressing:
- ¼ cup extra-virgin olive oil
- 1 TBSP toasted sesame oil
- 1-2 TBSP rice vinegar (pref. brown rice), to taste
- Sea Salt
- Black pepper
- Pinch cayenne pepper
- Gomasio (herb-infused sesame seed spice)
- Crushed clove of garlic
- Zested piece of ginger root
Instructions
- Combine all ingredients, pour over dressing and let marinade a little. This salad keeps well in the fridge for a few days.
