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Monthly Recipe Share (November 2017)

Oriental Raw "Make that to go"

One of my favourite dishes Oriental Salad with carrot and ginger ferment (or you can use a Vegan Kimchi). Delicious, super nutritious, nut free and it's a gut friendly recipe so it ticks a lot of boxes.  It's packed with flavour and serves at least 2-3 people

Ingredients and Method

  • 1/2 head of white Napa cabbage (or similar shredded)
  • 1/4 head of a purple cabbage shredded
  • Small bunch of coriander chopped (around 8 sprigs)
  • 1 red pepper sliced
  • 2 spring onions sliced diagonally
  • 1-2 Tbsp of fermented carrot and ginger (or Kimchi)
  • * No fermented foods - NO PROBLEM - just add a shredded carrot
  • Toss these ingredients together

For the dressing

  • 2 Tbsp of Tamari (Gluten free soy sauce)
  • 2 Tbsp of Sesame oil
  • 1/2 a lime juiced
  • 1/4 tsp of freshly grated ginger
  • 1/2 a red chilli sliced (less if you don't like too much heat)
  • Optional* - If you like a little sweetness add 1tbsp of maple syrup
  • Put the dressing into a sealed jar and shake well

Combine the dressing with the salad and add a few pumpkin, sunflower and black sesame seeds.  

I used dehydrated chilli spiced sunflower and sesame seeds but you could lightly dry fry some seeds to give them a little bit more texture if you don't have a dehydrator.