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Recipe by:Raw Food Magazine
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Cozy Cole Slaw and Red Bell Pepper Miso Soup
Prep:20minTotal:20minServes:2
Ingredients
Soup Recipe
- 2cupswater
- 2Tbspmiso
- 1/2avocado(pitted)
- 1/2cupred bell pepper(chopped)
- 1garlic clove
- 1tspcoconut vinegar
- 1/16tspsalt(to taste)
- 1/2Tbsphoney(optional)
Veggies For Soup Recipe
- 1/2cupmushroom
- 1/4cupgreen onions
Slaw Recipe
- 3cupsgreen cabbage(large, chopped, before chopping, remove five leaves for eggless salad wraps)
- 1cupcarrots
- 1cupcelery
- 1/2cupsweet onion(small)
Cashew Mayo Recipe
- 1cupcashews(soaked 1 hour or more)
- 2dates(pitted and chopped)
- 1Tbspcoconut vinegar(or apple cider vinegar)
- 1garlic clove
- 1Tbspmiso
- 1/2tspginger(fresh)
- 1/4cupwater
- 1/16tspcayenne(pinch to taste)
- 1/8tspsea salt
| Directions |
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For Red Bell Pepper Miso Soup
- Blend Red Bell Pepper Miso Soup ingredients until smooth.
- Soup can be warmed on stovetop. Place finger in soup while on low heat and continually stir; once warm, remove from heat and enjoy.
For Slaw
- Prepare slaw by hand or using a mandolin/food processor. Shred cabbage into thin strips. Shred carrots. Finely dice celery and onion.
- Pour mayo mixture over slaw, mix, and enjoy.
For Cashew Mayo
- Blend all the ingredients until smooth. Mixture should emulsify and become like mayonnaise.
- Store in sealed container, label, date, and refrigerate. Consume with in three weeks.
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Ingredients
Soup Recipe
Veggies For Soup Recipe
Slaw Recipe
Cashew Mayo Recipe
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For Red Bell Pepper Miso Soup
For Slaw
For Cashew Mayo
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Directions
For Red Bell Pepper Miso Soup
For Slaw
For Cashew Mayo
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Notes
