Friday, March 20, 2009

Raw Slaw


When life gets more active, or I need to be really sharp, I switch to eating fresh, raw foods. Despite their hippie reputation, you don't need need to be on a peyote-fueled quest for your power animal in order to enjoy their benefits. Raw is as simple as grabbing a piece of fresh fruit or tossing together a salad. You'll save time, and hone your tastebuds by savoring food in its most natural state.

I'll be travelling lots in the next several weeks and doing work on a few projects, so the simplicity and focus of raw foods is a perfect match for my schedule. For lunch, I tossed together this simple slaw, which combines the crisp sweetness of apples and carrots with the bite of fresh lime juice. The avocado is optional, but adds a wonderful fatty richness that balances the salad's sharpness. Eat it outside, and get reacquainted with the returning sunshine.


Raw Slaw
4 large or 6 smaller servings

juice of 1 lime
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 head of cabbage
2 medium carrots
2 crisp apples (no need to peel them)
1-2 avocados, diced
mixed greens, for serving

In a large bowl, whisk together lime juice, sea salt, and cumin. Set aside.

In a food processor with the grater attachment, shred cabbage, carrots, and apples. Alternately, finely chop cabbage, and grate carrots and apples by hand. Add to the bowl with the lime mixture and toss thoroughly to combine.

Serve over a handful of mixed greens, topped with diced avocado.