MAKE THIS RECIPE! Not only is it delicious and a quick-and-easy portion-for-one-person amount, but it also offers a great lesson in how simple grocery-store-bought living ingredients can be wonderfully transformed by the addition of one slightly more exotic ingredient, in this case – raw almond butter.

This recipe makes one delicious Salad Sandwich, which you can make with either a raw dehydrated cracker or bread, or which you can make “rawish” by using toasted Ezekiel bread. You will swear that the filling has some kind of fish, meat, or egg in it… it really fills the mouth with flavor and texture, although without any weirdly dominant taste.

It uses chopped fresh savory cabbage, which has a delicate flavor and a nice crunch, and includes savory ingredients like red onion and tomato, which aren’t the first ingredients one would think to pair with almond butter. But trust me…it works very well. Almond butter is extremely versatile!

You can also use this filling to make canapés (pile on top of raw dehydrated crackers or into pieces of tender white cabbage), and you can use it to make nori rolls, very popular amongst the raw foodies.

You can also triple this recipe and add a little extra chopped tomato to make a kind of “salsa” for enjoying with raw chips or un-raw organic tortilla chips. My 21-year-old son groaned when he tasted this…that’s how tasty it is with organic chips. I’m serious… MAKE THIS RECIPE. After he polished off a whole bowl, his comment: “This stuff is amazing!”

Let me say it a third time: MAKE THIS RECIPE. It’s not just versatile, but it will open up your mind to how you can work with living foods to create explosively flavorful foods that really satisfy!!!

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NEW: Chopped Savoy Cabbage-Tomato Salsa — Make A Bowl To Dip With Chips!

I’ve now also included an additional recipe with a bit more tomato and made in a larger quantity, so you can whip up a bowl to munch on with raw chips (or organic tortilla chips), or to take with you to a raw pot luck!

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A Word About Nori (Sheets of Dried Seaweed)

Nori is the seaweed used to roll up the rice and filling to make sushi rolls, and it comes in both toasted and untoasted varieties. The toasted is what you’ll get at a Japanese restaurant. The untoasted is what is considered “raw”, although nori is not technically “vegan” because there are often little sea critters that live in and get snatched up with the seaweed (for those who are vegan purists).

The sliced nori roll in these photos was made with the untoasted, “raw” variety. However, to be honest… I personally don’t care for untoasted nori. It’s chewy and hard to bite off pieces, whereas the toasted nori is more tender and breaks off much more easily. Untoasted nori is also “fishier” tasting. Meh…some people like this. Find what works for you.

My two cents: In my opinion, it’s far more valuable to enjoy the toasted nori (although it’s not “raw”) if it’s going to enable you to make more fabulous “rawish” Salad Sandwiches and benefit frequently from the great nutrition that exists in eating sea vegetables. Unused raw nori in your cupboard doesn’t do anyone any good…

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Recipe for: Savory Savoy Cabbage Raw Sandwich Filling:

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