The Brad’s Raw 7 Day Challenge ended yesterday. Someone had posted a recipe for BBQ corn salad and coleslaw on the Facebook page that I saw and immediately knew I had to make! Earlier in the week I got all the ingredients so I’d be set to make on the weekend!
My husband and I are training for a marathon and had run 12 miles that morning and then had to run a bunch of errands before we leave on a trip tomorrow and it was my only day off work so everything had to be fit into one day. We were both exhausted when it came time for dinner but I already had all the ingredients so it needed to be made. My husband was generous enough to help me out and actually made quite a bit of it! Luckily, he absolutely loved the meal so it was well worth it!
Anyway, here’s the recipe!
-1/2 chipotle, soaked
-1/4 cup soaking water from chipotle peppers
-1 1/2 teaspoons olive oil
-1 1/2 teaspoons tamari
-1 1/2 teaspoons apple cider vinegar
-1/2 teaspoon paprika
-1/2 teaspoon cumin
-1/4 cup sun-dried tomatoes
-2 soft dates
-1/2 Roma tomato
-1/4 teaspoon salt
1. If you find chipotle chilies too hot, remove the seeds for this part of the recipe. Also, if you’re using harder dates, you’ll want to soak them for an hour or so, especially if you haven’t got a really strong blender.
2. Blend all ingredients in a high-speed blender until reasonably smooth. If your blender gets stuck, add a tiny bit more soak water from the chipotles to help it along. Leaving it a little chunky is also okay.
3. Set this to one side whilst you work on the corn salad, which you’ll combine with this sauce.
-2 cobs organic corn (I used frozen corn)
-1/2 cup cucumber, deseeded & diced
-1/2 cup tomato, diced
-1/2 cup hulled hemp seed
-2 tablespoons lemon juice
-1/2 cup parsley
-1/4 cup mint
-1/2 teaspoon salt
-2 tablespoons extra virgin olive oil
1/4 teaspoon red chili flakes
-2 tablespoon red onion
1. Cut the corn from the cob into a bowl, and add the rest of the ingredients. You can add some of your BBQ sauce to this straight away, or the flavours will meld nicely if allowed to refrigerate overnight, but it isn’t a necessity.
2. You may have some BBQ sauce left over, which will make an amazing salad dressing, lasting for about 3 to 4 days in the fridge. Or you can use the BBQ sauce for kale chips. (Recipe on The Raw Chef.)
-1/2 cup cashews
-1/4 cup water
-2 tablespoons apple cider vinegar
-1 1/2 teaspoon honey or desired sweetener (I used raw agave)
-1/4 teaspoon salt
-1 cup shredded cabbage
-1/2 cup shredded carrot
-Small handful of parsley or coriander (cilantro), chopped small
1. As with the BBQ sauce, if you don’t have a really strong blender, you’ll need to soak some of the harder ingredients. In this case it’s the cashews — just soak them for 20 to 30 minutes and they’ll be much softer to blend.
2. Blend all ingredients except the shredded cabbage, carrot and herbs.
3. With the herbs chopped and the carrots and cabbage shredded into a bowl, add the blended cashew sauce and mix well by hand.
4. Serve in small lettuce leaves or just together in a bowl with some leaves as a salad, along with some guacamole.
The original can be found on The Raw Chef! (She has prettier pictures too!) There’s so many great looking recipes on the website that I’ll have to make soon!
The raw week went really well and was pretty easy. The problem with when I’m raw is that I make a lot of stuff with a but base which is really high in calories and although it healthy, I’m still feeling heavier than I should. Next time the raw challenge comes around I’m going to limit my nut intake and do no oils! That actually will be a challenge!
Also, I didn’t even realize but when you participate in Brad’s Raw 7 Day challenge you get free chips from them if you participate and stay active on the page! The details are all on the page but I must have missed that part. Excited to try the product, as I’ve never tried anything from them yet! 🙂