Tuesday, July 1, 2008

Creamy Napa Salad

It's getting easier and easier to eat more raw food as my body craves this way of eating and resists cooking. I was going to cook up some Napa cabbage last night to take to Cam for dinner but I couldn't do it. So I made this salad instead. We wrapped it up in some non-raw tortillas that we had on hand, but I would have just as well loved to eat them on raw tortillas had we not eaten them already ;)

Creamy Napa Salad

10 leaves Napa cabbage

3 Roma tomatoes

1 tsp dill

1 Tbsp sesame seeds

1 Tbsp sesame oil


1 cup cashews

1 cup water

2 Tbsp nutritional yeast

1/2 tsp onion powder

salt to taste

Thinly slice Napa cabbage leaves and massage in a large bowl to slightly bruise. Add chopped Roma tomatoes, dill, sesame seeds and oil. Toss. Blend all ingredients in dressing until smooth and creamy. Pour desired amount over cabbage and store the rest for later use (keeps 3-5 days). Toss all together, add additional salt if needed and enjoy!

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