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Recipe from Complete Book of Raw Food
Rainbow Veggie Slaw

By Joel Larsen
Special Equipment: Food processor, coffee grinder
Serves 6 to 8


For the salad:
• 1/2 medium head purple cabbage
• 1 yellow onion
• 1 large head broccoli
• 1 head cauliflower
• 2 red bell peppers
• 2 yellow bell peppers
• 3 carrots

For the dressing:
• 1/2 cup olive oil
• sea salt to taste
• 2 teaspoons white pepper
• 1 cup macadamia nuts
• 1 to 1 1/2 lemons, juiced


Roughly chop the cabbage, onion, broccoli, cauliflower, bell peppers, and carrots and process together in a food processor until mixture is granulated.

Transfer the shredded vegetables to a large bowl. Grind the macadamia nuts in a coffee grinder or a small blender.

Mix the lemon juice, olive oil, sea salt, and white pepper together and combine with the ground macadamia nuts. Slowly pour over veggies while mixing. Add extra salt to taste.


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