stinging nettle slaw

June 15, 2011

Okay all you v:gourmet followers, here’s a kooky one but good. I bought stinging nettles at the farmers market the other day and have been anxious to use them for all their amazing properties. This lacklustre weed makes up for its poor reputation by being packed full of iron, magnesium, potassium, calcium, vitamins A and C, and protein. Granted they require a little attention when handling to avoid the “stinging” part of “stinging nettle” but it’s worth the effort. You can use nettles like any green provided you either steam them first or, if raw, blend them well with other ingredients, both of which de-activate the sting. I decided to make a raw nettle dressing to add to some slaw as I find most slaw recipes a little uninspired. The nettle recipe gave it the zing and the zip I was looking for.

1/2 cup washed nettle leaves, handled with gloves

Juice of 6 lemons

4 tsps maple syrup

4 tbsps cider vinegar

2 tbsps shoyu or soy sauce

4 tbsps tahini

2 tsps fresh chopped ginger

2 cloves garlic

sea salt and pepper

Place all ingredients in a blender and blend well until really mixed. Add water if you need to thin out the dressing but this shouldn’t be necessary. Add sea salt and pepper to taste. Toss with chopped cabbage, red cabbage, and carrot. Serve with a tasty quinoa red bean and pecan burger or our favourite VLT.

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