Coleslaw

Ingredients
2 Cups Cooked Peas
2 Cups Sweet Corn Kernels
10 Cups Green Cabbage, finely shredded
2 Cups Purple Cabbage, finely shredded
2 Cups Carrots, finely grated
1/2 Cup Radishes, grated (optional)
3 Cups Red, Green, Yellow Bell Pepper, finely chopped
1 Cup Greens of Spring Onions
1 Cup Dill and Cilantro, finely chopped
1 Cup Celery, chopped fine (optional)
3/4 Cup Tahina (sesame paste)
1/2 - 3/4 Cup Lemon Juice
1/2 Cup Orange or Tangerine Juice
4 T Onion Powder
Description Homemade coleslaw tastes far superior to any that you can buy. You can make it one day ahead.
Instructions You will also need: 2 ½ t dried mint1 t Garlic powder1 t Ginger powder½ t Celery seedsalt¼ c roasted salted peanuts or roasted sunflower seeds or cashews1. Place all vegetables in large mixing bowl. 2. Mix tahina, lemon juice and rest of seasonings together and pour on top of vegetables. 3. If making a day ahead, leave out salt and peanuts and mix these in just before serving add salt and sprinkle with roasted peanuts. Variations: Instead of cabbage you can use broccoli stems shredded like cabbage Can use any other nut or seed (i.e. cashews) just blend with lemon and orange juice to make creamy ‘mayonnaise/’

Coconut Carrot Salad

Ingredients
9 Cups Carrots, finely grated
4 Cups Pineapple Juice
2 Cups Coconut, shredded
1 t Salt
1/2 Cup Roasted Peanuts
Description This makes an extremely healthy, quick and easy dessert after a vegetable-based meal. Tastes even better the next day after the carrots have absorbed the pineapple juice.
Instructions 1. Mix all together except peanuts. Toss in peanuts just before serving.

Grated Beet Salad

Ingredients
2 Cups Beets, finely grated
1 Cup Carrots, finely grated (optional)
Salt; to taste
2 T Fresh Parsley, finely chopped (set aside a few flowers for garnish)
1 Clove Garlic, Crushed
Lemon Juice; to taste
Lemon Zest; for garnish
Instructions 1. Grate beets and carrots, press with salt and mix in parsley. 2. Season generously to taste with garlic, lemon. Garnish with lemon zest and parsley leaves.

Chickpea Salad

Ingredients
4 cups cooked chickpeas
2 1/2 cups cooked green beans (optional)
1 1/2 cups tomatoes, cubed size of chickpeas
3/4 cup fresh parsley, chopped
1/2 cup green pepper, cubed small
1/4 cup onions, cubed small
1/3 cup garlic cloves
1/2 tsp salt
1/4 cup extra-virgen cold-pressed olive oil
2 tbsp fresh lemon juice
2 tsp onion powder
1 1/2 tsp turmeric
1 tsp cumin
1/2 tsp paprika
more lemon juice to taste
salt to taste
Description This picture does not capture how good this really tastes. The garlic mayonnaise is the secret.You’ll need to make lots because people always go for seconds and thirds with this one. Do not be surprised at the amount of garlic used as when it’s blended in the olive oil the pungent taste disappears.
Instructions 1. Soak chickpeas overnight, strain and wash. Cook on low heat for several hours until it is super creamy. Or you can use canned chickpeas but its a compromise in taste and nutrition.
2. Blend garlic, olive oil, salt and fresh lemon juice in blender until creamy.
3. Mix all ingredients together except chickpeas, stir in chickpeas.
4. Serve on a bed of lettuce or baby spinach.

Note This salad stays good for two days, so you can make it ahead of time. It's also a great filling for sandwiches.

Kiss The Cook Potato Salad

Ingredients
2 kg washed, unpeeled potatoes
3 cups tomatoes, chopped
2 1/2 cups black olives, pitted and chopped
1 1/2 cups cooked green peas
1 cup green pepper, cubed small
1 cup spring onions, chopped finely
1 cup sweet corn kernels
1/2 cup celery, diced fine (optional)
3/4 cup tahini or cashew butter
2-4 TBSP lemon juice
1/2 cup water
1 1/2 TBSP onion powder
1 TBSP garlic powder
3/4 tsp celery seeds
1/2 tsp cumin
1/4 tsp turmeric
salt to taste
Description This ones always a hit!
Instructions 1. Steam whole unpeeled potatoes until done, cut into chunks and set aside in large bowl. Add the rest of the vegetables.
2. In separate bowl whisk tahini, lemon juice, water and seasonings until smooth. Add to mixed potato and vegetable mixture. Mix gently. Salt to taste.
3. Chill for at least 20 minutes.

Note Keeps well for three days.