This is a really easy recipe to make especially if you have a food processor to prepare the veggies. Some of these ingredients can be more or less, like the curry, cumin, or apple cider vinegar, depending on the size and taste of your vegetables. It always varies with raw food. Have a taste and figure out what it needs. . Macadamia’s have a sweeter flavor then other nuts so I tend to up the spice. Macadamia’s can be very expensive depending on where you are. I am lucky to be able to go to a macadamia nut farm and buy for half the price of grocery stores. Another great option is to substitute the macadamia nuts for sunflower seeds. I’ve done this when I’ve been on the road and it’s just as tasty, reduce to 1/3 cup if using seeds. One time I went to make this recipe and I didn’t have any raisins so I sued goji berries and it was delish! This makes a huge amount of slaw so unless you have a big family I would suggest cutting the recipe in half.
Roberta’s Raw Indian Slaw
1 green cabbage, shredded
4-5 carrots, shredded
1 red pepper, chopped
3 green onions, chopped
1/2 C raisins
1/2 C raw macadamia nuts
1 TBSP curry powder
2 TBSP Cumin
1 tsp sea salt
3/4 C Apple Cider Vinegar
1/4 C oil (olive, Udo’s, or sesame)
1/2 C Hemp Seeds (optional)
1. Toss cabbage, carrots, red pepper, green onions and raisins in a big bowl until well combined. Pour Apple Cider Vinegar and oil mixture. Mix well and put aside.
2. Place all dressing ingredients into the Vita-Mix container(or blender) in the order listed with enough eater to cover the nuts and secure. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 10. Blend for 30 -45 seconds or until smooth.
4. Pour the sauce onto the vegetables and mix well.
5. Top with optional hemp seeds and enjoy!
Stored in a sealed glass container in the refrigerator Raw Indian Slaw will keep for one day.