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.

Raw Maki Salad

This is for those who like all the flavors of maki and sushi rolls, but want a quick version. I didn't add the rice to mine in the picture.

Rice:
1/4 cup parsnip or jicima
1/4 cup pine nuts
2 tablespoons rice wine vinegar, or more to taste
1/4 teaspoon braggs or nama shoyu, or more to taste
1/4 teaspoon agave nectar, or more to taste

Mince all in food processor until rice sized pieces form. Toss with:

3 raw nori sheets, torn into bite sized pieces
1 cucumber, diced
1 avocado, mashed
1/2 teaspoon braggs or nama shoyu, or more to taste
1/4 teaspoon wasabi, or more to taste

Raw Tabouli Salad

1 1/2 bunches fresh parsley
1 cup cherry tomatoes, halved
½ cup hemp seeds
¼ - ½ cup yellow onion, chopped
1 cucumber, diced
2 lemons, juiced
½ cup olive oil
½ teaspoon sea salt
3-5 garlic cloves, peeled

Process parsley in food processor until fine. Transfer to large mixing bowl and add tomato, hemp seeds, onion and cucumber. In food processor, combine lemon juice, olive oil, sea salt and garlic. Pour into mixing bowl and toss to combine.