Note From Patty: Wow, Rheba hit it out of the park with this salad. My favorite raw salad. I could eat it every day. Imagine the possibilities here — things you could add to it (onions, dehydrated mushrooms, etc…)
Our Featured Raw Chef for this post is Rheba Mohammed of Detroit. We are very grateful to her for sharing her talent with us. Rheba currently is serving as a volunteer at the center and working in the grow room. She has years of experience as a raw chef and several times I’ve heard people say, “Anything Rheba makes tastes great.”
The beauty of this recipe is its simplicity. And it’s inexpensive, too.
THANK YOU RHEBA!
Rheba’s Raw Moo Shoo Salad
- 5 cups of white cabbage, shredded
- 1/4 cup of olive oil
- 1/2 cup nutritional yeast
- 1/2 teasp Himalayan sea salt
- 1/4 cup of lemon juice
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Robert Morgan, Naturopath 