Carrot Ginger Coleslaw

I am loving my new little kitchen tool, the Veggetti!! Tonight for dinner I was craving raw cabbage and wanted a ginger dressing on it. This is what I threw together in just a matter of 3 minutes or less! Now that's fast food! I spiralized 1/2 of a large organic carrot on the thin setting, using my Veggetti spiralizer tool.

The other half of the carrot plus one additional carrot, along with a knob of ginger, went into the sauce.

 In addition, 2 tiny bell peppers and a wedge of organic lemon with skin on were added.

Next was the juice of 1 orange.

 Some unpasteurized miso, only 1/4 of a teaspoon is needed to season this sauce.

To add some creaminess to the sauce I used 1/2 of a Haas avocado.

Thinly slice the raw cabbage and top with the spiralized carrot. Add a generous dollop of sauce and garnish with some raw sesame seeds. When I cut into this salad and mixed in the sauce it created the most delicious vegan coleslaw I have ever tasted.

Carrot Ginger Coleslaw

by Elizabeth at rawlivingandlearning.blogspot.com

2 large organic carrots, spiralize 1/2 of one carrot, rough chop remainder

1 knob of fresh ginger, diced

2 mini bell peppers

1 small wedge of organic lemon, with peel

Juice of 1 orange

1/4 tsp unpasteurized miso paste

1/2 of a Haas avocado

In a small food processor or a high speed blender, blend all of the sauce ingredients until creamy and smooth. Finely shred some raw cabbage. Plate the cabbage and top with the spiralized carrot. Add a dollop of sauce & enjoy! Optional garnish: raw sesame seeds.

+JMJ+ Today I am grateful for my adorable husband who was born on this day __ years ago!! Happy Birthday honey!!!