Chef Johan's Raw & Tasty

I first tried the Cole Slaw recipe from Juliano’s “RAW, The UNcook Book” because it looked simple to prepare and didn’t require any special equipment or preparation.

This is the Recipe:
2 cups of shredded purple cabbage
1 large unpeeled diced cucumber
1 large shredded carrot
1/4 cup of shredded onion
1 1/2 tablespoons cumin seeds
1 1/2 teaspoons ground cumin
3 1/2 tablespoons fresh-squeezed lemon juice
1/2 cup of diced tomato
3 tablespoons Nama Shoyu (unpasteurized soy sauce) or
1 teaspoon Celtic sea salt
1/2 cup olive oil
1 tablespoon of minced garlic

Combine ingredients in bowl, mix and serve.