Hunny and I went to our first Vegan potluck, possible the first Vegan potluck in Whitesboro New York … ever! A few friends I met through the Unitarian Universalist Church and VISTA … it was nice to be with like minded people and not worry about food choices being an issue.
Here is the recipe for the raw thai salad we brought (my recipe improvised from the Raw Food Book).
ingredients [measurements approximate or non-existant]
1 yellow summer squash, 1/4 head of cabbage, 1/4 cup shredded raw coconut, cashews, sesame seeds, sesame oil, rice wine vinegar, Bragg’s liquid aminos (or nama shoyu), curry powder, ginger powder, cumin, lime juice, Sriracha hot chili sauce, chopped garlic, chopped ginger, chopped cilantro
1. Thinly slice the cabbage and julienne the squash to make ‘noodles’. You can also use sweet red bell pepper for more color.
2. Mix the marinade in a bowl: Spices, sesame oil, vinegar, chili sauce (not too much!), lime juice, chopped garlic and ginger.
3. Toss the marinade with the cabbage and squash, then add the grated fresh coconut. Coarsely chop the cilantro and cashews to add on top and toss together with sesame seeds.
Pretty simple. I like to serve it with poppy-seed covered avocado slices. The fats (sesame, coconut, and avocado) complement the spice and citrus. The Sriracha (above) is very spicy and enjoys somewhat of a cult following … it’s also my hunny’s favorite condiment.