Cleansing Diet, Day 9: Wakame Power Slaw

Green Girl Goodies, October 2011 adapted from “Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes” by Ani Phyo

Serves 4 to 6 Entrée Portions or 8 to 12 Side Portions

FOR THE SLAW:
½ head Tuscan Kale, ribs removed and cut into thin strips
¼ head Small Red Cabbage, cored and julienned
2 ea Green Onion, cut thin on a bias
¼ c Dried Wakame, rehydrated and drained well
¼ Sesame Seeds, toasted and cooled

- Combine all ingredients in a large bowl and set aside.

FOR THE DRESSING:
¾ c Brazil Nuts
1 tb Garlic Cloves, crushed
1 tb Ginger, peeled and rough chopped
1 tsp Sea Salt
¼ c Extra Virgin Olive Oil
2 tb Lime Juice
¼ c Purified Water

- In a food processor mix nuts, garlic, ginger and salt until it forms a paste.
- Add lime juice and water and blend, slowly adding oil while blending to emulsify.
- Pour dressing over vegetable slaw mix and stir well to combine.
- Let sit to let flavors combine for at least 2 hours before serving.
- Can be kept properly refrigerated for up to 4 days.