Rating4.5/5 (from 10 ratings)4.5
YieldMakes 2 cups of dressing
1 cup raw almond butter
½ cup water or more (to thin the dressing)
4 tablespoons fresh lemon juice
2 tablespoons fresh ginger (chopped)
¼ cup pure organic maple syrup
3 tablespoons nama shoyu
4 tablespoons sesame oil (cold pressed)
3 cloves of garlic
½ serrano or jalapeno chili (omit if you do not like spicy)
Carrot (sliced like matchsticks or shaved)
Purple cabbage (thinly sliced)
Daikon radish (sliced like matchsticks or shaved)
Bok choy (minced)
Green onions (minced)
Red or green pepper (thinly sliced)
Cucumber (thinly sliced)
Zucchini or squash or both (thinly sliced or shaved)
Portobello mushroom or some other 'meaty' variety (optional)
1 tablespoon raw cashews (minced; optional)
1 tablespoon fresh cilantro (minced; optional)
1. Put all the ingredients in the blender and blend till the garlic, ginger and chili are pureed. I have also made it by mincing the garlic, ginger and chili and mixing by hand. So this meal could be appliance free.
2. I always use bok choy, carrots, red pepper and then just add in what I feel like, usually somewhat equal parts. Top with green onions, minced cilantro, and minced cashews.
Rawstiles's ThoughtsBy rawstiles
This is currently our favorite meal! It is pretty basic and can be altered to fit your own taste. The dressing is also great as a dip for veggies.
I have also served the cut up veggies with romaine lettuce and ‘Thai coleslaw’ dressing for a variety of lettuce wraps. Always a big hit!
I know this is very general, but I change this every time I make it, according to what I have in the fridge.
Using a food processor will save you time, but not mandatory.
A friend shared these recipes with me and I believe they came from Matt Amsden/RAWvolution.
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