THAI COLESLAW

1/2 cup raw cashews

1/2 cup lemon juice
2 tablespoons chopped ginger
1/2 tablespoon red chili
1 1/2 tablespoon tamari
1 cup raw almond or peanut butter
1/2 head white cabbage, shredded
1/4 cup red cabbage, shredded
1/4 cup carrots, shredded
1 ripe mango, cut in small dices
1 handful cilantro leaves
1 handful torn basil leaves
himalaya sea salt
2 tabelspoons honey or agave nectar (or 1 tbsp and few drops stevia)

Cut the mango small cubes. Shred the cabbage and carrots.

In a high-speed blender, puree the honey, lemon juice, ginger, red chile and braggs liquid aminos. Add the raw almond butter and blend at low speed to combine. To get a thick, cake batter-like consistency. Add water to thin if necessary.
In a bowl mix the cabbage and the raw almond butter mixture really well.
Add the raw cashews and mango pieces. Top with leafs of cilantro and basil and a few pieces of mango and or carrots for color.

Source: The Best of Raw Food