Recipe Directions
1. To make the salad, cut the cabbage thinly. Add raisins and pumpkin seeds.
2. Make the dressing using the balsamic vinegar, apple cider vinegar, olive oil, toasted sesame oil, salt, and pepper. Pour the dressing over the coleslaw salad.
3. For the raviolis, cut the jicama very very thin using a mandolin slicer. Soak the jicama slices about 3 hr or so in water with lemon juice and a bit olive oil.
4. Use the cashew cheese recipe I submitted to this site or any other recipe on this site (sesame seeds, cashews, pimiento, garlic, soy sauce, spices, salt, pepper, nutritional yeast).
5. For the dehydrated mushrooms, I used sliced portobellos. I soaked the mushrooms for about 2 hours in balsamic vinegar, olive oil, and Italian spices. I placed the mushrooms in dehydrator for about 8 hours or so.
6. Use one slice of jicama and placed inside about 1/2 teaspoon of cashew cheese. Closed the round jicama slice to form the ravioli.
7. Then place a dehydrated mushroom on top. Once finished assembling the raviolis, sprinkle dried parsley and place dehydrated mushrooms and also sprinkle some pumpkin seeds.
8. Place on one side of the raviolis the broccoli salad and on the other side the coleslaw salad.
Mpop's Thoughts
By mpop This was my Christmas dinner: Raviolis with coleslaw salad and broccoli salad.
It was very delicious.
Both my husband and I enjoyed it very much.
Serve with coleslaw salad and broccoli salad.
It was delicious! Enjoy!
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