Thai Cabbage, Daikon And Carrot Salad Topped With Roasted Peanuts - Vegan And Gluten Free

Thai cabbage salad with daikon and carrots.

Follow Foods For Long Life on FACEBOOK .

Fresh and Crunchy
I love the crunch of the fresh vegetables and roasted peanuts in this salad. They blend so beautifully with the tangy dressing flavored with fresh garlic and ginger, soy sauce, vinegar, and freshly squeezed lime juice. Hemp oil provides the omega-3 rich base for the dressing and crushed red pepper flakes give it a little kick!

For a heartier, main course salad, stir in cooked rice noodles. 

          *                *               *                 *

Thai Cabbage, Daikon and Carrot Salad
Vegan (Mostly Raw), Gluten Free
[makes 8 servings]

For the salad
8 cups thinly sliced raw cabbage (1 small head)
3 large carrots, peeled and grated
2 cups peeled and grated daikon
4 green onions, sliced
1/2 cup chopped fresh cilantro plus some for garnish
4 ounces thin rice noodles, (optional)
1/2 to 1 cup dry-roasted, salted peanuts, crushed
salt to taste

For the dressing
1/4 cup freshly squeezed lime juice
2 tablespoons gluten-free soy sauce
1 packed teaspoon freshly grated ginger
2 cloves pressed garlic
1 packet stevia
1/2 teaspoon crushed red pepper flakes
1 tablespoon white vinegar
2 tablespoons cold-pressed hemp oil 
2 teaspoons unrefined sesame oil

Place the cabbage, carrots, daikon, green onions and cilantro in a large bowl. Set aside.


Crush peanuts by placing in a ziplock bag and smashing them with a mallet. Set aside

Crushed peanuts

 Combine all the dressing ingredients in a small bowl or cup. Pour over the cabbage mixture and mix well. Salt to taste but remember that you will be getting additional salt from the peanuts.

I prefer to press rather than mince garlic in this dressing but if you don't have a garlic press, smash and then mince the garlic.

Cook rice noodles (if you are using) according to manufacturers directions. Drain, rinse and stir into cabbage mixture.

Thin rice noodles make a nice addition.

Top the salad with crushed peanuts and additional fresh cilantro and serve. 

Thai salad with optional rice noodles

Raw Veggie Wrap With Ginger Tahini Dipping Sauce - Includes Daikon, Avocado, Mango, Red Bell Pepper, Sprouts and More!

Try using cabbage (pictured), lettuce or collards as a wrapper.

Daikon root makes a tasty and healthful wrap ingredient.

Fill a platter with ingredients for your guests to choose.

Fill wrapper with an assortment of fruits and vegetables.

Add ginger tahini dipping sauce, roll up and eat!

Raw Veggie Wraps

Raw Veggie wraps are a staple in a raw food diet. They make a beautiful meal for guests or a convenient meal for the family. Fill them with your favorite veggies and fruits and top them with this delicious, raw tahini-ginger sauce.

Raw Wrappers

Instead of tortillas or lavash wrappers, raw recipes typically use big leaves of lettuce, collards, cabbage or other greens as a wrapper. I happen to find this very interesting looking cabbage (a cross between Chinese and Napa cabbage) so I thought I'd try it. It was a bit hard to fold so it was more like a soft taco than a wrap but it held its shape very well and was very tender. If you use collards, select the largest leaves and cut out the center stem.

Daikon

Raw daikon is commonly used in Japan to aid in the digestion of carbohydrates, fats and proteins. It's often found grated and served with sushi. Daikon is a cruciferous vegetable, like broccoli, kale and cabbage, and is associated with protecting against cancer. Cut into little circles, daikon makes a great "chip" for guacamole or raw hummus with sprouted garbanzo beans.

***

Raw Veggie Wraps with Ginger-Tahini Dipping Sauce

[makes 8 wraps or 4 servings]

For the wrap

8 large leaves of cabbage, collards or butter lettuce

2 small daikons, peeled and cut into strips

1 avocado, peeled and cut into slices

1 large mango (or 2 small), peeled and cut into slices

2 medium red bell peppers, cut into strips

3 ounces sunflower sprouts

handful of cilantro

1 green onion, thinly sliced

For the sauce

1/4 cup raw tahini

2 tablespoons Nama Shoyu soy sauce

2 tablespoons freshly squeezed lemon juice

2 tablespoons raw agave

4 teaspoons fresh ginger, grated

2 cloves garlic, grated

1/4 teaspoon cayenne (or to taste)

Arrange all veggies on a platter. To make the sauce, combine all sauce ingredients in a small bowl and mix until smooth. Serve with the veggies. To make a wrap, take a large leaf, arrange all veggies in the center, top with sauce, fold and enjoy!

Per wrap: 130.6 calories, 6.8 g fat, 0.9 g saturated fat, 0 mg cholesterol, 3.6 g protein, 16.1 g carbohydrates and 3.9 g of fiber.