Spicy Cabbage

In The Raw with Chef Cynthia Louise

Loaded with herbs and spices, this raw cabbage slaw can be served along side steamed fish, tofu or on it's own as a fresh salad for lunch.

Serves: 2

Ingredients

(use organic ingredients where possible)

DRESSING

• 2 tbsp liquid aminos
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp miso
• Pinch of cayenne
• Salt and pepper

VEGGIES

• 1 whole cabbage, roughly chopped
• 2 carrots, julienne cut
• 4 slivers ginger, julienne cut
• 4 slices turmeric, julienne cut
• 2 spring onions, sliced
• 1 cup fresh coriander, chopped roughly
• 1 garlic clove, minced
• 1 red chili, seeds removed, minced

Directions

1. Mix all the dressing ingredients well.
2. Add the dressing to the veggies (except for the coriander) and with your hands, mix this for about a minute.
3. Push down the mix firmly and squeeze the veggies so they soften.
4. Add the coriander and serve.