1. Raw Apple, Pear and Pecan Salad This raw salad recipe from "Hallelujah Holiday Recipes…from God's Garden" by Rhonda Malkmus makes quite the treat.
3 celery stalks
2 Red Delicious apples
1 Golden Delicious apple
1/4 cup dates – chopped
1/2 cup raw pecans – chopped
First, chop the celery finely and place it into a large bowl. Peel and chop apples and pears into bite-size pieces, and then put into a separate bowl. Pour the juice of 1 lemon and 1 orange over the apple and pear to keep them from browning. Stir to coat, let marinate for 10 minutes, and then drain. Set aside.
Chop the pecans and dates into bite-size chunks. Add half of the pecans, dates and celery to fruit mixture.
To make the dressing, blend the reserved pecans and juice in a food processor until smooth and creamy. Add puree to salad and mix to coat.
2. Sprout Slaw This raw slaw recipe from "Thank God for Raw" by Julie Wandling makes a fresh side dish for dinner.
1-2 heads cabbage – shredded
2 cups sprouts of your choice
1 onion – ringed thin
1 teaspoon poppy seeds
1/4 cup raw honey
1/4 cup raw apple cider vinegar
1/4 cup walnut or olive oil (omitted oil and replaced with the juice of an orange and 1 TBS of Dijon mustard)
Place the cabbage, sprouts, onion and poppy seeds in a large bowl. Mix the honey, vinegar and oil in a separate bowl to create your dressing, and then pour it over salad. Let marinate for a few hours and enjoy.
3. Napa Almond Slaw This recipe from "Healthy 4 Him," also by Wandling, is another great side dish choice.
1/4 cup fresh cilantro
1/4 cup fresh mint
4 green onions – minced
1 carrot – shaved
1 head napa cabbage – shredded
1 red bell pepper – thinly sliced
1/4 cup raw almond butter
1 pinch sea salt
1 clove garlic
Juice of 2 limes
Water to thin
Place the cilantro, mint, onions, carrots, cabbage and bell peppers in a large bowl. To make your dressing, mix the almond butter, sea salt, garlic and limes, using the water to create desired consistency. Pour dressing over salad and let marinate.
4. Sweet Annie Kale Salad Try this recipe from "How We All Went Raw" by Charles Nungesser, Carolanne Nungesser and George Nungesser.
1 head kale – stems removed
1/4 cup extra virgin cold-pressed olive oil (omitted oil and replaced with the juice of an orange)
1/4 cup raw unheated honey
1 garlic clove – minced
1/2 cup raisins
2 tablespoons pine nuts
Add ingredients to a large bowl and gently massage together. This will soften up the kale and allow the flavors to blend together. Enjoy!