Another ridiculously simple and easy recipe from Nomi Shannon, The Raw Gourmet in an effort to show that it’s not difficult to be all or high raw.Really!
6 cups thinly sliced red cabbage
1 large onion, sliced very thin
1 tablespoon caraway seeds, or more to taste
1 teaspoon Nama Shoyu or Tamari
1 teaspoon water
1 teaspoon sea salt
a clean pair of rubber gloves
In a large bowl, combine the cabbage and onion.
Toss. Sprinkle the caraway seeds, Nama Shoyu,
water and salt evenly over the vegetables. Using
gloves, knead (massage) and toss the veggies,
crushing the veggies in your hands for 5-6 minutes.
(time it). It’s ready to eat! This will keep in your
refrigerator for 4-5 days.
Variation. For a more intense flavor, cover the slaw
with a plate and place a water jug or brick on top of
the plate for additional weight. Cover all with a towel.
Allow the slaw to marinate at room temperature for
2-6 hours. Remove the weight, refrigerate or serve.