3 cups green cabbage, finely chopped
3 cups tomatoes, chopped
1 cup fresh grated coconut
1/2 cup peanuts,* ground (make sure they're raw, not roasted)
1 large date, soaked, pitted and mashed
2 tbsp. lemon juice
2 tbsp. peanut oil (Flora Oils) or use olive oil
1/2 tsp. ground brown mustard seed
1/2 tsp. ground cumin seed
1/4 tsp. turmeric
pinch asafoetida (see Glossary)
1 tbsp. minced Jalapeño, or to taste (optional)
Nama Shoyu and/or Celtic sea salt, to taste
1) Mix first 4 ingredients together in a large
bowl and set aside.
2) In a small bowl, mash the soaked date, add in the balance of the ingredients, and blend
to a smooth dressing.
3) Pour the dressing into the cabbage and tomato mixture and mix well.
Serves 4. This salad keeps well for 2-3 days
in the refrigerator.
*Sunorganic Farm sells raw, organic, Valencia
peanuts (see Source Index).
This recipe is courtesy or Rhio. You
can find more recipes, or purchase her book by visiting her web site www.rawfoodinfo.com