i'm still in the process of researching/going raw and i'm curious about sugar. i have a family recipe for a really great pasta salad and am thinking of trying it out as a raw dish. the dressing is mostly raw (oil, vinegar etc) except for the cup of sugar it calls for... i know i could easily make a simple vinaigrette using just oils and vinegar, but i like the thickness the sugar gives to the dressing. is there anything i can use that IS raw to replace the sugar? or should i scrap the idea and embark on finding a suitable dressing sub?
any help appreciated!!