I make this recipe quite often, as the ingredients are cheap for me, and of course it tastes awesome! Originally I found an Asian slaw recipe from one of the many Moosewood Cookbooks, Moosewood Resaurant Cooks at Home (not a raw food cookbook, but still one of my traditional favorites with lots of raw vegan ideas!). Over time I changed the recipe quite a bit to suit my tastes.

Ingredients:

• 1/4 cup of raw peanuts
• 1/4 cup sesame seeds
• one chunk of ginger (about 2 tbsp) freshly grated
• 2 tbsp olive oil
• 1 tbsp sesame oil
• 1 tbsp peanut oil
• 5 tbsp nama shoyu
• 4 tbsp raw honey
• 4 tbsp raw apple cider vinegar
• 1/2 head of green cabbage, thinly sliced
• 1/4 (or more) head of red (purple) cabbage, thinly sliced
• 2 carrots, julienned
• 1 yellow pepper, thinly sliced lengthwise

Directions:

To make the dressing, first process the sesame seeds and peanuts and set aside in a bowl. Add the liquid ingredients in and stir. For the salad, toss all sliced ingredients into a huge bowl and pour on the sauce and mix well. Don’t use all the dressing, or use more cabbage if you want a lighter salad. Of course, you can use another sweetener such as agave if honey doesn’t sit well with you, and you can use all olive oil instead of the breakdown I suggested. I am a diehard sesame fan myself!