Mexican-Style Courgette Salad

This recipe is adapted from one by Nomi Shannon. Sample recipes from Nomi's book, The Raw Gourmet, Simple Recipes for Living Well, can be viewed at http://www.living-foods.com/rawgourmet/recipes.html. This version is very similar to Nomi's original one, but I've included more detailed instructions so you can see how I like it. The fresh coriander (cilantro) is essential.

Serves 2 as a side dish

• 1 medium courgette (zucchini)
• 1/4 red onion
• 1/2 (sweet) red (bell) pepper (optional)
• 1/2 - 1 mild green chilli (to taste, optional)
• 4 tbsp (1/4 cup) fresh coriander leaf (cilantro)
• 1 small clove garlic
• pinch of ground coriander seed
• pinch of mild chilli powder (optional; use if not including the green chilli)
• dash of soy sauce or Bragg's aminos
• dash of fresh lemon juice

1. Chop the courgette and red pepper (if using) into 1cm (1/2 inch) squares. Chop the onion fairly finely and separate pieces with your fingers. Deseed the chilli and chop or slice it finely. Crush the garlic or chop very finely.

2. Mix everything together. Taste and adjust seasonings.

Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 1 June 1998 - comments and questions to Kake L Pugh (kake@earth.li).