Monday, August 9, 2010

RECIPE: Chopped Veggie Caesar Slaw (Raw Vegan, Gluten-free)

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I'm blessed that most churches in my denomination have a vegetarian potluck dinner each week.  I love to try new vegetarian/vegan/raw food recipes and share them with my church family.  Since my fridge is overrun with veggies from the garden and the store, I worked to include as many as them as I thought would taste good!

2 green onions
2 ears of sweet corn
1 cup fresh green beans
1 carrot
1 medium zucchini
1 cup fresh broccoli
2 cloves of garlic

Salad Directions:
1.  Run carrots and zucchini through a food processor with a shredder attachment or use a box grater.  Place in a large bowl.
2.  Run green beans, celery, garlic, broccoli, and green onions through a food processor on a medium high speed.  Stop when chopped.  Don't puree the veggies!  Veggies may also be chopped with a sharp knife.  Add to shredded vegetables.
3.  Slice corn kernels off of cobs with a sharp knife.  Add to vegetables.
4.  Cover with Caesar dressing (below) and mix thoroughly.

Caesar Dressing Ingredients (from Natalia Rose's The Raw Food Detox Diet
1/4 cup cold-pressed olive oil
2 cloves garlic, chopped
4 medium stalks celery, cut into thirds
1/2 cup water
1/4 cup freshly squeezed lemon juice
1/4 cup Nama Shoyu soy sauce
2 Tb. sweet white miso
5 organic unsulfured dates
Freshly ground pepper to taste

Dressing Directions: 
1.  Blend all of the ingredients in blender.

1.  Here's video of how to remove kernels off of the cob without making a mess!
2.  For the green onion, I used the green tops of white onions I have growing in my garden.

1.  Experiment with using different chopped and shredded veggies.
2.  Use your favorite raw dressing recipe or whatever commercial dressing you choose.

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