For me, this sweet and sour sauce really captures the true essence, flavor, simplicity and beauty of eating raw.
This sauce easily stand up next against [and kick the pants off] any of those other sweet & full of icky ingredients sauces you usually find in American/Chinese food restaurants, you know the sauce that is filled with corn syrup, MSG and pumped full of food dyes like Red #5. I came across a recipe like this one last year on a raw food forum, but can’t find it again to credit it properly.
Fresh Raw Sweet & Sour Sauce Recipe:
- 1 mango
- 1 red bell pepper
- 1 Tablespoon honey or coconut nectar
- 1 Tablespoon Apple Cider Vinegar
- 1 clove garlic
- (optional: spice it up with a little pinch of raw chili flakes)
- (optional: add in a small chunk fresh ginger)
Blend ingredients together on high. Enjoy.
Serve on the side with fresh salad rolls (recipe below) or toss over fresh veggies like pineapple, red onion, bell pepper, zucchini, and broccoli to create a meal.
Okay, so it seems like too easy of a recipe to be amazing, right?!? But it’s seriously amazing, well balanced, and energizing. Let me know what you think of it when you try it!
Cabbage Salad Rolls
I got this idea for wilting the cabbage leaves in the dehydrator from Mimi Kirk’s new fabulous book, “Live Raw Around The World”. This book is awesome, and full of so many delicious and unique raw recipes too!
Thai Style Cabbage Rolls:
- 1 head cabbage
- 2 Tablespoons Coconut Oil
- 1 cucumber
- 1 avocado
- 1 large carrot
- 1 bunch fresh mint
- 1 mango
- 3 Tablespoons Atchara
- optional: handful fresh basil or cilantro
Place the head of cabbage on the table with the core facing up back at you. Take a knife and cut the core out, making a square around it. Once the core is removed, you should be able to pretty easily slide each leaf off separately pulling up from the base. If the leaves don’t peel off easily, then cut the whole around the core a bit wider. Once you have about 8 to 12 cabbage leaves, rub each one in a little bit of warmed coconut oil. Set them in the dehydrator (this will work best in a large dehydrator, like an Excalibur) and dry at 115*F for 1 hour.
While the cabbage leaves are wilting in the dehydrator, slice the fruits and veggies into long thin strips to use as filling in your rolls. You can also shred any of the remaining cabbage you have left.
Remove leaves from dehydrator and stuff with your favorite fresh veggies, cabbage and atchara, and then wrap and roll. I find it works best to put the filling ingredients near the base of the leaf, fold over the sides, then roll up into the top of the leaf. If there are any large spines/stems on your leaves, you can also cut them out.
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Serve with this this zesty fermented papaya atchara from Tropical Traditions.
Atchara is a traditional Philippine fermented dish made with unripe raw green papaya, fresh raw ginger root, and other raw ingredients in a vinegar base. As kimchi is to the Koreans, chutney to the Indians, and sauerkraut is to the Germans, so atchara is a traditional fermented dish valued in Philippine culture.
Atchara is the perfect way to add some culutured goodness to your Asian inspired raw cuisine. And here is you chance to win your own bottle of atchara from Tropical Traditions. Just enter below! & the USA and Canada. Winner will be chosen Sept 6th.
Giveaway has ENDED!!
#1: Sign up for Tropical Traditions Mailing List: Sign up Here
#2: Then enter here: a Rafflecopter giveaway
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.
How to Use Coconut Oil: There are hundreds of uses!
This recipe was featured on Kelly the Kitchen Kop’s Real Food Wednesday Recipe Round-up!