For 2-3 Servings:
3 large or 5 young carrots, shredded
1 large apple, shredded
1/2 cup white cabbage, thinly sliced
1/4 cup raisins, soaked
3 Tbs sauerkraut (optional)
1 lime, juiced
dash of sea salt
2 Tbs cashews
1/3 cup filtered water
1/3 cup firm tofu
1 dried date
Shred the vegetables and fruits and mix in a bowl.
Add sauerkraut, lime juice and salt.
Blend cashews and filtered water in a high speed blender to an even cream sauce.
Add tofu and the date and blend until incorporated.
Pour over the mixed salad, stir well and cool in refrigerator for about half an hour. ©2013Sabineart.com