Raw Rainbow Cole Slaw

Ingredients:

3 cups ribbon sliced Kale (layer leaves, roll, finely slice)

1/2 red cabbage head, thinly sliced

1 peeled and shredded carrot 

1/2 peeled julienned celeraic

1 mandolin sliced red onion

4 tbsp red wine vinegar

Juice of two lemons 

1 tbsp salt

-

2 cups of shelled hemp seeds

4 tbsp sesame seeds

2 teaspoons toasted nigella seeds (place in a hot dry pan, until they pop, then remove)

2 handfuls roughly chopped coriander

2 handfuls ribbon sliced mint

1 finely chopped jalapeno

*micro herbs to finish 

Dressing:

150 grams germinated cashews (soak overnight)

3 limes and zest

3 tbsp apple cider vinegar

2 tbsp brewers yeast 

1 tsp fruit syrup/coconut nectar

1/2 tsp himalayan salt 

2 tbsp honey mustard 

2 tbsp extra virgin olive oil 

1 tsp toasted ground cumin seeds (place in a hot dry pan, until they pop, then remove, grind in mortar/pestle or coffee grinder)

2 cloves grated garlic

Method:

Place all the dressing ingredients into a food processor. Prepare your vegetable ingredients and mix in a big bowl with the vinegar, salt, and lemon. Massage well for about 3 or 4 minutes. Set aside for half an hour to cook in the acid. When ready, squeeze out the excess liquid in batches, and place into a separate clean bowl. Dress the salad, add the remaining ingredients, and mix well. Season to taste. Let the flavors marinate for about fifteen minutes, then serve. Place micro herbs over the salad to finish.