Sunday, January 18, 2009

Cranberry Almond Slaw

Sweet, tangy, and crunchy. This recipe is from The Raw Table.

1/4 of a green cabbage, chopped
1 cup cilantro
1/2 red bell pepper, chopped
1 large carrot, chopped
1/4 cup almonds
1/3 cup dried cranberries
Juice of 1 lime
2 tablespoons flax oil
2 tablespoons agave nectar
2 tablespoons red onion, minced
1 large avocado, cut into bite-sized pieces {Cindy didn't use...this ingredient is optional}

How to proceed:
Place all ingredients, except for the avocado, into a large food processor and pulse-chop until everything is cut up to desired size. Pour out into serving bowl and garnish with avocados. (This picture is missing the avocado, but don’t forget it as it adds great flavor and texture to this dish).
Serves 4.


  1. this goes very well with other a wrap or on top of.... versatile and kept for a long time.