|harvest squash slaw with carrot ginger dressing|
Here's an idea for raw vegan side dish for Thanksgiving dinner. Squash can be a little bit bland so be sure to spice it up with lots of garlic, ginger, salt, and lemon juice. Serving this squash slaw on a bed of Daikon radish or broccoli sprouts will give it more spicy flavor.
Raw Food Recipe: Harvest Squash Slaw with Carrot Garlic Ginger DressingServes 2-4 people
1 Yellow squash grated
1 Zucchini grated
1 Granny smith apple grated
Handful of Italian parsley diced
1/2 cup chopped carrots
1-2 garlic cloves
1/2 inch fresh ginger
Dash sea salt
1-2 teaspoons lemon juice
1/8 cup olive oil
- Toss the yellow squash, zucchini, apple, and parsley in a bowl.
- Add the carrots, garlic, ginger, sea salt, lemon juice, olive oil, and water to a blender and mix until smooth. Adjust the seasonings and liquid to play with the flavor and consistency.
- Pour the dressing on top of the squash mixture and toss together.
- Serve immediately on a bed of fresh sprouts.