11 Sep, 2009
Savory Savoy Cabbage Salad, Salsa, and Raw Sandwich Filling: An Absolute “Must Make” Recipe!
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!!!
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!
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…
Recipe for: Savory Savoy Cabbage Raw Sandwich Filling:
An Absolute “Must Make”, for Raw Nori Rolls, Canapes, and “Rawish” Salad Sandwiches!
- 1 leaf of savoy cabbage
- 1 teaspoon chopped red onion
- 2 heaping teaspoons chopped fresh tomato
- 1 tablespoon raw almond butter
- 1/2 teaspoon raw apple cider vinegar
- 1/2 teaspoon cold-pressed olive oil
- 1/8 teaspoon quality natural salt, such as Himalayan Crystal salt
- sandwich or canape holder: 1 sheet of Nori (either toasted or untoasted), dehydrated raw crackers or bread, or for a “rawish” sandwich use 2 slices of toasted Ezekiel bread
Chop up the leaf of savoy cabbage nice and small. Add the remaining ingredients and combine well. Use as sandwich filling or canapé topping or see below to make a nori roll…
How To Make A Nori Roll
Place the filling along the lower edge of a sheet of nori.
Carefully roll the sheet up around the filling, and then all the way up to the top until the whole sheet of nori has been used, using a bit of cold-pressed olive oil or other liquid to moisten the nori sheet to “stick” at both the bottom and the top. I also like to rub some olive oil around the finished roll, to soften it.
Toasted nori is easier to bite off, so it can work to leave it whole. But untoasted nori is extremely chewy, and so it can work better to slice the roll into small pieces (as shown in the pictures above). Make sure you use a serrated knife — a dull or non-serrated knife will just smooch the roll.
Recipe for: Savoy Cabbage-Tomato Salsa
This is the same recipe as above, just adjusted for a larger amount with slightly more tomatoes in the mix. It’s completely addictive!
- 1-1/2 cups finely chopped savoy cabbage (don’t use the thicker, white more “cabbage-y” tasting inner bits…the curly leafy parts are better here)
- 1 cup finely chopped tomato
- 3 tablespoons or so finely chopped red onion
- 3 heaping tablespoons raw almond butter
- 1 scant tablespoon unpasteurized organic apple cider vinegar
- 2 tablespoons cold-pressed olive oil
- 1/2 teaspoon quality natural salt, such as Himalayan Crystal salt
Combine ingredients well. Serve with raw dehydrated chips, or with organic tortilla chips if you’re okay with a “rawish” meal.