Cashew Asian Slaw

2 garlic cloves, minced (pressed)
1/4 red onion, thinly sliced
2 teaspoons minced fresh ginger
1 Tablespoon raw agave nectar
2 Tablespoons seasoned rice vinegar
2 Tablespoons EV olive oil or EV canola oil
2 Tablespoons virgin sesame oil
1/2 - 2 teaspoons chili sauce, to taste
2 Tablespoons braggs or nama shoyu

Comine all in a large bowl. Set aside. Prepare veggies:
1 cucumber, cut into matchsticks
1 red pepper, cut into matchsticks
1 cup mung bean sprouts, rinsed
2 cups shredded red cabbage
1 cup chopped fresh cilantro
1/2 cup raw cashews or raw peanuts

Add vegetables to dressing. Toss to coat evenly. Serve immediately or let marinate up to 2 hours at room temperature for veggies to soften.

Fresh Radish Dip in Lettuce Boats

3-4 raw radishes
1-2 garlic cloves
1/2 cup cashew butter (or macadamia)
1/2 teaspoon salt

Finely chop radishes and garlic cloves in food processor. Add cashew butter and salt and mix until combined. Scoop in to lettuce boat. Top with desired optional ingredients.

Optional:
sliced tomato
lettuce leaves
grated carrot
sprouts
minced red onion

This could be served as a veggie dip, or as a dressing (add a little water to thin.) You could add a little nutritional yeast to the radish dip for a cheesier flavor.
I would love to eat this as a sandwich between two slices of raw onion bread, arugula lettuce leaves, brandywine tomato slice, grated carrot and sprouts. Yum!