Thai Cabbage Slaw (paleo, raw, gluten free)

Even though it's cold outside, and our bodies are feeling the urge to fill up on hot, soothing soup, we love to add some fresh, vibrant, lively food into our meals.  Adding a raw side of veggies provides your body with real, living enzymes that will help you digest your food (This will help especially with the digestion of cooked food, which does not contain as many living, active enzymes.  Heat kills off many enzymes that are naturally contained in vegetables when they are raw).  In the winter time, our bodies energetically and physically need the warmth and heaviness of cooked food to keep us strong, insulated, nourished, and prepared to face the cold elements.  However, keeping a balance of about 80% cooked foods and at least 20% raw foods will ensure that your body is fueled with vibrant enzymes, vitamins and minerals that are supplied by there fresh foods.

 

Thai Cabbage Slaw

2 cups green cabbage, sliced thinly 1 cup red pepper, chopped 1 mandarin orange, sliced thinly 1/2 cup fresh cilantro, chopped 1/3 cup sliced, roasted almonds

 

Dressing:

2 limes, juiced 3 tsp raw honey 1 tsp tamari (gluten free traditional soy sauce) 3 tsp sesame oil 1/2 inch piece ginger root, grated or minced finely sea salt to taste

 

Directions:

1. Prepare the dressing my mixing all of the ingredients together in a bowl or food processor. 2. Prepare the vegetables. 3. Mix the vegetables, dressing, and almonds together.