Thai Chili Slaw Salad

Salads are amazing and as long as you don't smother your salad with fatty dressing or nasty meats and cheeses, they're probably the healthiest meal option you can choose. I've recently done a lot of reading about the power of raw foods and I have been trying to incorporate them into every meal. Raw fruit is easy but sometimes raw vegetables are just kind of blah. In this salad, raw broccoli, cabbage, carrots, spinach, and bell pepper are jazzed up with a creamy, spicy, chile dressing. Even though the dressing isn't raw, it's packed with protein from silken tofu and tahini. This salad makes a great quick side dish or entree for any meal.




Thai Chili Slaw
1 9oz. bag of baby spinach, chopped or torn into little pieces
2 16oz bags of broccoli slaw
1 red bell pepper, thinly sliced

Chile Dressing
1/2 package silken tofu (firm or soft)
Juice of 1/2 a lemon
1 to 2 T tahini
1 to 2 T braggs or tamari
1 clove garlic
1/2 T ginger root
2 T water
a few drops siracha
1 T Red Curry Paste (make sure you check the ingredients because most brands have fish sauce or something equally gross. Below is a picture of Thai Kitchen Curry Paste which is completely vegan!)

Assemble all of the salad ingredients in a large bowl (make sure you slice the pepper and the spinach) and toss together.




Throw all of the dressing ingredients into a food processor or blender and process til smooth and creamy. Adjust the amount of water until you get a nice creamy but not puddingy texture.
Pour the dressing over your slaw and mix together. You can wait to dress until right before you serve the salad or you can let the flavors marinate in the fridge. The slaw is pretty sturdy, so it shouldn't wilt. Enjoy!