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Cabbage, Carrot and Cashew Salad

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  • 2 c Cabbage; shredded thinly
  • 1 md Carrot; grated
  • 1/4 ts Sea salt
  • 1 tb Fresh cilantro; chopped
  • 1 tb Fresh lemon juice; or lime juice
  • 1 ts Toasted sesame oil
  • To taste apple juice; frozen concentrate or fructose
  • 1/4 c 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 2-3 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 1/4-1/2 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 MC-Recipe Digest V1 #894 by KitPATh <> on Nov 09, 1997