Its been a long time since my last post. Decided to post this method of eating raw veggies because the size and slices of the veggies with the homemade sauces are easy, fast, cheap, healthy and delicious. I have incorporated the raw vegan nut cheese "sauce" into some of the dressings, and will follow soon with the recipes. I will cover the easy method of making the slaw if you have the right equipment (mandoline).
Equipment:
Large ceramic or glass bowl for storage
Tongs (chef hands) to toss and move slices around
Bench Scrapper to get all the slices off of countertop or cutting board
Mandoline (The picture shows the good grips mandoline, which I love,especially for around $40, as of 2013)
cutting board
french knife or cleaver
time to clean up after your prep
Ingredients:
"Any edible raw veggies you desire"
I used...fresh and washed, patted dry
Method...
* Clean countertop and work area
* Have your veggies washed, peeled if necessary, and ready to shred
* Use the mandoline to make very small long slices of the of the veggies. Mix all veggies together with tongs (except leafy greens or water heavy veggies like tomatoes, wait until ready to eat to mix those in with slaw).
* Store the slaw in ceramic or glass bowl with wrap on top in frig. Will keep for a few to 4, 5 days.
This will happen very fast, 1 zucchini takes around 5 seconds to shred.
* The biggest part of this is cleaning up the kitchen after all the prep. Use vinegar and baking soda to clean the garbage disposal if you used that for peels and scraps. If not, remember to take the compost out (ants can smell a good salad:--))
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| This slaw is drizzled with raw cheddary mexican sauce |
Large ceramic or glass bowl for storage
Tongs (chef hands) to toss and move slices around
Bench Scrapper to get all the slices off of countertop or cutting board
Mandoline (The picture shows the good grips mandoline, which I love,especially for around $40, as of 2013)
cutting board
french knife or cleaver
time to clean up after your prep
Ingredients:
"Any edible raw veggies you desire"
I used...fresh and washed, patted dry
- Carrots
- Red Cabbage
- Zucchini
- Red Onion
- Cilantro
- Spinach (sliced and added before eating)
* Clean countertop and work area
* Have your veggies washed, peeled if necessary, and ready to shred
* Use the mandoline to make very small long slices of the of the veggies. Mix all veggies together with tongs (except leafy greens or water heavy veggies like tomatoes, wait until ready to eat to mix those in with slaw).
* Store the slaw in ceramic or glass bowl with wrap on top in frig. Will keep for a few to 4, 5 days.
This will happen very fast, 1 zucchini takes around 5 seconds to shred.
* The biggest part of this is cleaning up the kitchen after all the prep. Use vinegar and baking soda to clean the garbage disposal if you used that for peels and scraps. If not, remember to take the compost out (ants can smell a good salad:--))
