Recipe - Cabbage Carrot And Cashew Salad

2 cup Cabbage; shredded thinly
1 md Carrot; grated
One fourth teaspoon Sea salt
1 tablespoon Fresh cilantro; chopped
1 tablespoon Fresh lemon juice; or lime
juice
1 teaspoon Toasted sesame oil
To taste apple juice; frozen
concentrate or fructose
One fourth cup Raw cashews

Combine vegetables in a bowl with salt and stir to mix well; use hands to
press into a mound; top vegetables with plate, then place a 23 pounds
weight on the plate. Allow to stand while you roast the nuts or up to 20
mins.

Roast cashews in a 325F for about 10 minutes or until lightly browned,
shaking the pan once or twice to help brown evenly.

Remove weight from plate; tilt bowl, holding plate in place to drain off
any excess liquid (taste the vegetables and rinse and drain well if
desired). Add remaining ingredients and stir to mix well. Flavor will
develop more if allowed to rest for a while but also good to eat now.

VARY: had 1/4One half cup a creamy ranch or tofu dressing.

PAT'S NOTE: Use napa cabbage and less of it. Lime juice with the apple; or
lemon with sugar. PAN roast the cashews with a little butter flavored
canola oil. The salt strengthens the flavors.

DID YOU KNOW: Our word "salad" is believed to originate from the Latin
"salata" meaning "salted." A traditional Japanese "pressed salad" is
created by salting shredded vegetables, then pressing them with a weight
while they sit for a while to let the salt draw water from them. p18

Recipe by: Adapted from Feed Your Soul by Fowler and Lehr (1993)

Posted to MCRecipe Digest V1 #894 by KitPATh phannema@wizard.ucr.edu on
Nov 09, 1997