Asian Slaw with Vegan Nayonaise by Ilanit Tof

	Asian Slaw with Vegan Nayonaise by Ilanit Tof
	by Ilanit Tof Asian Slaw with Vegan Nayonaise This is a recipe from Ilanit's forthcoming Fall cookbook. Her first book, Seasonal Variation: Wholesummer Meals, over the past three years we have sold it, it has continued to be popular. Also please take a look at Ilanit's blog where you can find many more recipes and subscribe to be emailed when new ones are added. Ingredients *   1/2 white cabbage *   1/2 red cabbage *   3 large carrots *   2 lemons (juice only) *   1/4-1/2 cup of organic sugar free mirin (rice wine) *   1/8 -1/4 cup brown rice vinegar *   1/8 - 1/4 shoyu *   1/2 - 1 cup spring water *   continental flat leaf parsley *   1/2 cup hulled or unhulled pure stone ground tahini (sesame butter) *   raw coconut flakes or organic dessicated coconut Procedure 1. Slice both cabbages and two of the carrots very finely (carrots may be grated) or pulse to a shredded consistency in a food processor 2. blend tahini, juice of two lemons, mirin, shoyu, brown rice vinegar and water to a fine consistency 3. pour the tahini dressing mixture over the shredded vegetables and mix thoroughly 4. arrange salad on a large serving platter 5. drizzle streaks of plain tahini on top of salad with a knife 6. scatter with flakes of raw coconut 7. use a vegetable peeler or vegetable spiraliser to make decorative pieces of the remaining carrot to place on top of salad. Make carrot curls using a vegetable peeler and arrange the curls in flowers and place a piece of parsley at the bottom of the flower and place grated carrot andcoconut flakes in the centre of the flower. 8. garnish with carrot curls or grated carrot and chopped parsley   Variations Instead of cabbage use •    wombok (chinese cabbage) •    use one colour cabbage only •    cooked pasta •    cooked quinoa •    cooked lentils •    broccoli (blanched) •    cauliflower (blanched) •    asparagus spears (blanched) •    zucchini (raw or blanched) •    Jerusalem artichokes (raw or steamed) •    fresh green peas •    cooked hijiki •    cooked arame Instead of carrot use •    green beans blanched) •    celery (raw or blanched) •    sweet potato (blanched) •    broccoli (blanched) •    cauliflower (blanched) •    Jerusalem artichoke (raw or lightly blanched) Instead of tahini use •    soaked hulled sesame seeds blended with water to a fluid texture •    pure almond butter •    macadamia butter •    cashew butter •    organic peanut butter •    tofu Instead of lemon juice and/or brown rice vinegar use •    non-pasturized apple cider vinegar Instead of shoyu use •    non-pasturized light white miso •    non-pasturized chickpea miso Serving Suggestions •    serve on a bed or rice or with rice or accompanying rice •    spoon into plates of wholegrain pasta or brown rice noodles •    serve on a bed of mung bean thread noodles •    serve on a bed of cooked spaghetti squash •    top bowls of steaming quinoa with this salad •    toss through noodles and top with a layer of wilted greens •    layer between wholegrain lasagna sheets •    use as a filling for vegetable Planned-overs *    mix with cooked long grain brown rice *    mix with cooked short grain brown rice *    mix with cooked wild rice *    mix with cooked wild rice and brown rice blend *    mix with cooked quinoa *    mix with cooked noodles *    mix with cooked tofu *    mix with cooked tempeh *    mix with cooked legumes *    use as a sandwich filling on its own *    use as a sandwich filling with tofu *    use as a sandwich filling with tempeh *    use as a sandwich filling with avocado *    stuff into wholegrain pitta pockets *    roll up in wholegrain mountain bread *    steam briefly for a warm slaw before adding dressing *    steam briefly after adding dressing *    make extra sauce and use as a base for salad dressings or to season a stir fry *    wrap in blanched leafy greens *    wrap in toasted sheets of nori All About *    cabbage - a rich source of phytochemicals, cabbage is thought to contain Vitamin U, a compound that can be useful in combatting stomach ulcers. Vegetables in the brassica family (which includes kale, broccoli, brussels sprouts and many others) also contain substances that can interfere with the function of the thyroid gland if consumed in large quantities on a regular basis. This substance is neutralised during the cooking and raw fermenting process (as in pickles and sauerkraut which preserves and enhancing the nutrients found in these vegetables) *    tahnini - sesame seeds are a rich source of omega 6 essential fatty acids as well as minerals and trace elements. Unhulled tahini is richer in calcium but some feel that due to the presence of oxalates this clacium is less available than int he hulled variety. In oriental medicine sesame seeds are considered to be a tonic for the eyes as according to doctrine of signatures they have a similar shape. *    coconut - in recent years coconut has gained a bad reputation due to its high saturated fat content, however recent research and ancient wisdom revered the coconut for its immune system enhancing qualities. It contains a substance known as lauric acid which is also found in mother’s milk. In its raw and unrefined state the fat found in coconuts is recognized byt the body as a medium chain triglyceride and tends to be used as a source of energy rather than being stored as body fat. Some people feel that it has a balancing and normalising effect on the thyroid gland, an organ which many people have difficulties with affecting their whole body to an accumulation of toxins, hormonal issues and stress. Copyright © 2008 Ilanit Tof and Little Tree Pty Ltd. All Rights Reserved.