You'll need a food processor, blender and dehydrator to make this fresh and healthy version of a Mexican favorite. Serve warm, cool or at room temperature!
Ingredients
3 cups (1/2 head) shredded cabbage
¼ cup sun-dried tomato powder
2 tbsp extra virgin olive oil
1 clove garlic, crushed
2 green onions, thinly sliced
1 tomato, seeded and diced
1 teaspoon sea salt
½ teaspoon ground cumin
½ teaspoon chili powder
½ cup fresh, shelled peas (or frozen, thawed, if unavailable)
Optional for garnish: lime wedges, extra chopped tomatoes, cilantro
Instructions
Shred the cabbage first using a food processor with a 2 mm blade (you can also use a mandolin, a shredder or just chop the cabbage very fine). Then, pulse the shredded cabbage in a food processor until it reaches the consistency of rice.
Add the sun-dried tomato powder* and then add in the olive oil, crushed garlic, green onion, tomatoes, sea salt, cumin, chili powder, peas, and toss gently.
You can either serve it cool, let it warm up to room temperature or place the cabbage in a glass baking dish and warm it in a dehydrator for 2 hours (or use a very low temperature oven). Ideas for garnish are lime wedges, extra chopped tomatoes, and cilantro if desired.
*Note: To make sun-dried tomato powder, place 1 cup sun-dried tomatoes in a high speed blender and grind.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2016/04/raw-vegan-mexican-rice/