It’s been really hot and humid here in New Jersey lately, but last weekend was pretty nice, so Dennis and I decided to go on a picnic. We’re not really beach people, but we really like packing up food and going to sit in the park. Our favorite picnic destination is Frelinghuysen Arboretum in Morristown.
I made a big batch of raw kale slaw to take with us. I was introduced to kale slaw a potluck last year. Sadly I don’t remember who made it (Sue something?), and I don’t think she came back to any other potlucks or meetups. She told me she chopped up the kale into really small pieces, added some shredded carrot to it and mixed in a little vinegar, Veganaise and garlic gomasio. It was so good that I immediately made a batch at home. I make it every once in a while for lunch now, and this time, I decided to make a raw version with cashew mayo instead of Veganaise.
To start, chop one head of kale and shred two carrots. I did this in my food processor because it’s faster than doing it by hand.
To make raw mayonnaise mix together 3/4 cup of water, 1 garlic clove, 1/4 cup lemon juice, 1 teaspoon sea salt, 1/4 cup stone-ground mustard and 1 cup of raw cashews that have been soaked for an hour in a high powered blender or food processor.
Add the mayo to the kale and carrots and mix. Sprinkle in some garlic gomasio if you have it. (If you don’t, you should get some – it’s really good.) Refrigerate for a few hours to let all of the flavors combine with each other. Then enjoy!
I also made potato salad and quinoa salad. This was such a delicious lunch!
We had really amazing white donut peaches for dessert. I threw my pit over by a tree and this really cute little squirrel came over and feasted on it. He seemed to enjoy it as much as I did!