My fellow Teton Valley yogi is a famous chef. Ross Kamens brought this slaw to our home on Christmas Eve. The slaw was mentioned again and again over the next few days, so I asked Ross if I could share it with you. (Ross has never given me a recipe before because they are secret formulas for bliss, which is basis of his career.) You can watch him on YouTube with his videos as the senior Chef and co-founder of the great quick restaurant, Noodles & Company.

Ayurvedic Winter Salads

I eat slaw as my go-to winter salad. Cabbage is hearty, inexpensive, and packed with antioxidants, Vitamin K and Vitamin C. For Vata body types, who tend to steer clear of the cruciferous family, the key is to let your slaw sit on the counter. Overnight is fine! Basically, slaw turns into a marinated salad, which turns into sauerkraut within just a few days at room temperature. The longer the slaw sits… the more probiotic effect and enhanced digestion and absorption for Vata types.

Winter Slaw for Cate

by  Ross Kamens (can be cooked or raw)

Ingredients:

Veggies: Cut and place in flat casserole dish

1 small head white cabbage (shredded 1/8 to 1/4 inch)

1 small head red cabbage (shredded 1/8 to 1/4 inch)

1/2 cup red onion sliced thin

2 carrots cut into matchstix (julienned)

2 cups broccolli florets or 1 bunch kale torn into bite-size pieces

Marinade: Blend and pour over veggies to marinate for 1 hour, toss occasionally

1/2 cup rice vinegar or coconut vinegar

1/2 fresh lemon or 1/2 orange (juiced)

1/4 cup H2O

1 T coconut sugar

2 t toasted cumin seeds

2 t fennel seeds

2 t chile powder

1 T curry powder or your favorite masala

1 T chopped crystalized ginger

Salt and pepper to taste

Garnish:

2 T toasted pumpkin seeds

1/4 cup golden raisons

Fresh basil or cilantro

Thanks, Ross. Ross is all over YouTube. Check it out to enjoy his healthy cooking tips and inspired recipes.

Enjoy everyone. YUMMM!