Monday, October 20, 2008

Thai Slaw

Thai Slaw (serves 4-6)

DRESSING
½ cup of your favorite raw butter
¼ cup coconut oil, liquid form
1 tablespoon agave nectar
Juice of one lime
1 silver of ginger, peeled and minced
1 small clove garlic, minced
1/2 tablespoon red pepper flakes
1/4 teaspoon sea salt

Combine ingredients in a large bowl. Use a whisk to blend into a smooth, creamy consistency. Add extra coconut oil a teaspoon at a time, if needed.

SLAW
4 cup finely shredded Napa cabbage
2 cup finely shredded red cabbage
1 cup finely shredded carrot
4 sprigs fresh mint, leaves only, shredded

Combine cabbages and carrot in a bowl and toss with dressing. Marinate for two hours before serving. Overnight is best.

source: thedailyrawcafe.com

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