In Mexico we eat this juicy root, specially during the day as a cooling and refreshing snack. We usually add lime juice, cayane peper and salt.
A couple of years ago I tried this dish, and I liked it a lot, but when I found out that the sauce was not vegan, I totally freaked out, nevertheless, I look for options to make this yummy dish raw vegan, keeping a low glycemic index, and a higher nutritional value. So here is what I came up with:
For the salad:
2 large carrots shredded
1/3 of green papaya shredded
1 medium tomato sliced
1/2 fennel root (give a fresh aroma and taste!!)
1/2 cup of basil leaves (no stems) cut into small pieces.
1/2 cup of coriander cut into small pieces.
Mix with hands and give your love to the veggies.
1/3 cup of Nama Shoyu (Or low sodium soy sauce, braggss aminos, try to find organic!)
2 Tbs green lime juice
1-2 Tbs of agave syrup (or 1/2 cup of orange juice)
1 minced garlic
1 tsp ginger
1 tsp lemon grass
1/2 cup of raw organic cashews cut into chunks
Optional 1 red Thai chili minced (try to remove seeds to make it less spicy, use a knife to do this, and remember to wash your hands well and don’t touch your eyes!!)
Mix well, and enjoy it !!