Try this and be in love with raw food again. Seriously, it's that good. Based on a wrap filling I buy from the fabulous Santa Cruz, CA-based Cafe la Vie at my farmer's market. It's great wrapped in a collard leaf, eaten on top of greens, or lumped on the spines of romaine lettuce leaves, even all by itself it's perfect! All measurements are roughly on point, but adjust based on what you have and what taste you want to achieve. Spicy? More cayenne. Sweet? More sweetener. Carrots coming out your ears? Use more carrots than the other ingredients. You get the picture. Esp important in the dressing. Play with the measurements and taste until you're smiling, oohing and ahhing.
Salad base:
5 c shredded carrots
1/4-1/2 head purple cabbage, shredded
1/2-2/3 cup soaked, drained, dehydrated sunflower seeds (optional -- just great w/out)
1/2 c raisins (optional, see note above)
1/2 c shredded, dried coconut
1/4 c finely chopped red onion
1/4 c finely chopped cilantro
Dressing:
1/3-1/2 cup olive oil
1-2 chopped apple (sweeter ones like fujis or galas)
juice of 1 lemon
1 tblsp fresh ginger, coarsely
chopped
1-1½ tsp curry powder
1-1½ tsp garam masala
¼-½ tsp cayenne pepper
Salt, to
taste
Filtered water to thin, as needed
I add these if necessary:
Sweetener to taste (raw honey is the best, but use your preferred sweetner)
Cinnamon to taste (curry and garam masala has varying levels of cinnamon)
Combine base ingredients in bowl. In a high speed blender, blend dressing ingredients until desired thickness, adding water as necessary to get things moving well in the blender. I like mine about the consistency of dairy yogurt. Pour dressing over base and mix well. Then savor the wonder! Enjoy!
