29 Nov, 2009
Cabbage Coleslaw with Creamy Pecan-Garlic Dressing
Posted by: Angela Leeds In: *LGS Daily Recipe|Appetizers, Salads & Side Dishes|Great Raw Pot Luck Recipes|Main Dishes
I seriously appreciate dishes that will keep in the fridge for a few days so there’s always something around to dip into, snack on, or use to whip up a quick meal. Cabbage is a great vegetable to work with in that regard, because it marinates well and holds up to dressing. Like a stew, it seems to get better after a day or two.
Since I tend to make my Cabbage/Tomato/Almond Butter salad as frequently as I can, and just relish it however long it lasts (I’m finishing off the last of the most recent batch even as I write this…), I thought I’d try my hand at another slaw-type dish, and am quite pleased with the results!
The dressing in this slaw is creamy and nutty (who needs mayo???), and the grapes and raisins offset the savoriness beautifully. Another great dish you can use as a salsa with chips, or as a filling for a tasty Salad Sandwich, or spoon out onto raw flatbread or toasted Ezekiel bread (if you’re doin’ the “rawish” thing…), or use it as a side dish on your family table or for a raw pot luck!
It’s raw “comfort food” that’s both tasty and rib-sticking!
Note: You need to be logged in to see the rest of this recipe.
Click here to log in.
Not registered? Click here to register.
If you have any problems registering, please send notice using the Contact Us form. Thank you so much!
