I really enjoy Ani Phyo’s cookbooks – so much so that I just bought her most recent one, Ani’s Raw Food Essentials. While I haven’t tried any recipes from that one yet, I wanted to share the slaw that I’m addicted to, from her earlier book, Ani’s Raw Food Kitchen. I can’t say yet which book is my favourite, but if you’re at all interested in raw food, you should definitely pick up one of them.
The recipe calls for red cabbage, but I recently made it with green (that’s what comes in my box) and it was just as good. Garden-fresh kale is a lot more tender, but any will do. I’ve made the dressing with macadamia nuts instead of Brazil and it worked that way, too. You could probably also use cashews.
Don’t skip the wakame, it adds delicious crunch and flavour. But if you don’t like soggy seaweed, and plan to keep this in the fridge for a few days like I often do, don’t add the wakame until serving. I don’t often keep hemp oil in the house so I usually use olive oil.
Hempseeds at the store are expensive. I buy mine online.
Ani Phyo’s Wakame Hemp Power Slaw
1/2 head of green or red kale, ribs removed, and leaves torn into bite-sized pieces
1/4 head red or green cabbage, cored and thinly sliced
2 green onions, chopped
1/2 cup dry wakame
1/2 cup hempseeds
3/4 cup Brazil nuts
2 cloves garlic (I find this very garlicky, so if you’d prefer a milder taste, cut down to one)
1 tablespoon grated ginger (I use extra and just toss peeled chunks in the food processor)
1 teaspoon sea salt
1/4 cup hemp or olive oil
Juice of 1 lime, about 2 tablespoons
1/4 cup water
Mix kale, cabbage, green onions and wakame in a bowl. In a food processor, process nuts, garlic, ginger and salt until well mixed. Add remaining ingredients, and process until smooth. Toss with slaw.
Top with hempseeds to serve, or you can just mix them in with everything else.