Saturday, July 23, 2011

summer indian meal

while searching online for a raw cabbage recipe, i stumbled upon this curried cabbage salad. indian food is fairly new to me, but i decided to go ahead and attempt a raw indian dinner anyway.

Raw Vegan Curried Cabbage Salad

(serves 4-6) 


  • 1 head green cabbage, chopped
  • 1/3 cup shredded flaked coconut (be sure it's raw, if needed)
  • 2 tbsp lemon juice
  • 1/4 cup cold-pressed olive oil
  • 1/4 cup soy sauce (if raw, use Nama Shoyu)
  • 3 tbsp sesame seeds
  • 1/3 tsp turmeric
  • 1/2 tsp curry
  • 1/2 tsp cumin



In a large bowl, toss together all ingredients, making sure cabbage is evenly coated. If possible, chill for at least an hour and toss thoroughly again before serving. This will allow all the flavors to mingle and blend.
For the soy sauce portion I used two tablespoons of Bragg's Liquid Aminos and two tablespoons of water. The sesame seeds I used were roasted and therefore not raw.

 savoy, my favorite cabbage

the cabbage salad was nicely balanced and incredibly flavorsome. the longer it sat, the more intense the flavors became. however, it lacked color.

delicious but blah-looking

so i added a carrot from the garden, spiralized.

cosmic purple carrot - orange on the inside - cool, but not as cool as the solid purple carrot i had anticipated

muuuch better=)

further online searching led me to a yellow squash curry recipe. with intentions not to turn the stove on,  i made a dressing to coat raw patty pan and eight ball-squash (using angela's eggplant caponata for inspiration).

raw curried yellow squash
serves 2-4


about 2 C yellow squash, chopped

1/4 C packed diced tomato
1 sun-dried tomato
1 medjool date
3 T olive oil
1 T apple cider vinegar
1/4 tsp red curry powder
1/4 tsp ground coriander
1/8 tsp cumin
1/8 tsp turmeric
pinch nutmeg
pinch cinnamon

fresh cilantro, to garnish
salt and black pepper, to taste


blend dressing ingredients until smooth. toss with chopped squash and garnish with cilantro. for best flavor, allow squash to marinate a few hours or overnight.

 sweet yet sophisticated. and super yummy.=)

this raw corn chowder? not so yummy. tired of recipes, i made the decision to just wing it. it had such a bitter taste, we couldn't even eat it.

ah well, you know what meatloaf says...

two out of three ain't bad.=)

(had i known in advance, i may have tried to make raw samosas with coconut wrappers and mango chutney. can i get a YUM?!)


  1. ive never seen a purple carrot! how cool. i thought it was a beet at first! i think the salad looks mouth watering, not blah!

  2. This looks delicious! Such colorful pics!

  3. wow kelli, that is seriously inspiring. we're huge indian and ayurvedic food fans over here, this might have to be tried asap. we've been making sumi salad with our cabbage, another asian favorite...

  4. This good way to attempt for the consideration of the work and it work quality.

  5. Coming to your blog makes me feel happy :) The gorgeous photos, yummy food, and sweet spirit of your lifestyle just inspires me!

  6. What a great thing to not turn on the stove in this heat. It looks scrumptious.

  7. I love Indian flavors and the idea of having them in something not heated this time of year sounds really delicious. Too bad the chowder didn't taste good because it looks yummy :). Everything looks tasty. I'm so hungry right now, haha.

  8. holy cow lady! Looks amazing! Bummer about the chowder but it sure looks good. Your salad, once again, is a star!

  9. Hi! My name is Maria, and I am part of the team. We would love to feature you and this recipe in an upcoming newsletter. E-mail me at and let me know what you think! Thanks!


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