1 green cabbage, grated or sliced very thin
1/3 red cabbage, grated or sliced very thin
2 tomatoes, chopped
1/2 carrot, grated
1 red bell pepper, julienne
large handful of arame*
Pine Nut Yogurt or any yogurt recipe (see Recipe Index)
lime or lemon juice to taste
Nama Shoyu or Celtic sea salt, to taste
1) Soak the arame in filtered water for 5-10 minutes, then drain.
2) In a large bowl, mix all the vegetables with the Pine Nut Yogurt (which substitutes for mayonnaise), lemon or
lime juice, and seasoning, to taste.
Serves 4. Keeps for 3 days in the refrigerator.
*A mild-flavored sea vegetable (seaweed), the inclusion of which doesn't change the flavor
of the slaw.
This recipe is courtesy or Rhio. You
can find more recipes, or purchase her book by visiting her web site www.rawfoodinfo.com