So I have been really into this raw thing lately. Not that I will ever only eat a strictly raw diet, but I love incorporating different types of vegan meals into my life and I really love experimenting in all these unknown areas. My goal with veganism, is to help break through the stereotypes that people associate with being vegan. I’m not innocent either, when I used to hear the word vegan, the first thing that popped into my head was “complete hippie.” And I mean non-shaving, dreadlock growing, women’s lib, no bra wearing hippie. Not that there is anything wrong with these things in any way whatsoever, but it was an instant association that I made and if you know me, I am pretty much the opposite of a hippie…or so I thought. I began caring about where my food came from. I began buying local and organic produce. I became vegan. I began loving the all natural lifestyle and caring about what goes on and in my body. One day I woke up and realized I was a non hippie living the “hippie” life. And that’s when I began wanting to help make being vegan something that anyone can do. It is a choice I made with my husband, and it has been a huge learning curve. I still learn new things every day, but love every minute of it. This is what brought me to experimenting with some raw recipes, which have been some of my best! And this one is definitely one to try.
Last month it was my turn to host Bunco. I am part of this amazing group of women who I feel proud to call my friends, and every month we take turns hosting Bunco, a dice game where you can win fun prizes. The host provides food, wine, and a dessert finale, and in between we try and play a few rounds of the game. Ha! Really, it is just a good excuse to have your girls over for a dinner party, and it’s oh so fun! So when May rolled around, and I started planning my menu, I decided to try and make as much as I could myself. It took careful planning, with a mix of stuff I could make ahead and some that needed to be freshly made that day, but in the end I think I planned it well. Except that I forgot some sort of fresh salad, which is always a good addition. So in came my creativity, grabbed a few things I happened to have in the fridge, and the final result was this Mexican cabbage slaw type salad that was supposed to be a side dish, but instead took center stage as everyone loved it! So here’s to keeping my promise and getting this recipe on the blog before the month was over! Enjoy ladies, and everyone else!
Mexican Cabbage Slaw With Cumin Lime Dressing
- 2 cups shredded cabbage
- 2 cups broccoli slaw
- 1 red pepper
- 1 cup cilantro
- ½ a red onion
- ½ cup red wine vinegar (or vinegar of choice)
- ¼ cup water or veggie broth (or use your favorite oil for dressings if using oil)
- juice of one lime
- 1 tablespoon cumin
- Himalayan pink salt to taste
- Extra water or veggie broth to thin out dressing if desired
note: Broccoli slaw is something I find at my local grocery store, but it basically is carrots and broccoli stalks that have been shredded. If you cannot find it, you can shred yourself or just increase the amount of cabbage. You can also chop the carrots and broccoli if easier. I put the red onion in the jar with the dressing to allow it to “marinate” a bit and it cuts the bite of it a little. This doesn’t have to be done but it gives it a nice flavor. I have used apple cider vinegar here too and although it gives it a slightly different taste, it works well.
Wash and chop cabbage, broccoli slaw, red onion, red pepper and cilantro. Place everything in a bowl. I like to keep the onion separate and mix it in with the dressing to allow it to marinate and give the dressing some added flavor, but that is a personal choice.
Place all dressing ingredients in a mason jar or container and mix well. If adding onion add now. After mixing, allow dressing to sit for a while to combine flavors.
Combine dressing and slaw ingredients and serve.