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!
CHOPPED VEGGIE CAESAR SLAW
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.
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.
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.
. Add to vegetables.4. Cover with Caesar dressing (below) and mix thoroughly.
) 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
.
.Tips:
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.
Variations:
1. Experiment with using different chopped and shredded veggies.
2. Use your favorite raw dressing recipe or whatever commercial dressing you choose.
