Articles & Recipes

Madas Salad (raw & gluten-free)

January 2, 2019

This outstanding recipe from RawEssence by David Cote and Mathieu Gallant, offers dietary choices based on an overall respect for living things and global well-being — which in turn promote a healthy and responsible lifestyle. Rich in nutrients and enzymes, this recipe is recognized for its ability to revitalize and alkalinize the body.

Ingredients Makes 4 portions

Creamy Indian Sauce
1⁄4 cup tahini (sesame paste) or cashew nut butter, raw, if possible 60 mL
2 tbsp sunflower oil 30 mL
2 tbsp water 30 mL
2 tbsp apple cider vinegar 30 mL
1 tbsp sea salt 15 mL
2 tsp curry powder 10 mL
11⁄2 tsp ground coriander seeds 7 mL
1 tsp turmeric 5 mL
1 tsp ground cumin 5 mL
1⁄2 tsp ground ginger 2 mL
1⁄2 tsp ground black pepper 2 mL
6 medium carrots, shredded 6
1⁄2 medium cauliflower, cut into small cubes 1⁄2
1⁄4 medium onion, finely chopped 1⁄4
1⁄2 cup finely chopped fresh cilantro, firmly packed 125 mL
1⁄4 cup currants 60 mL
2 tbsp black sesame seeds 30 mL


  • Preparation: 15 minutes
  • Equipment: blender
  1. Creamy Indian Sauce: In blender, combine all ingredients and blend into a smooth sauce.
  2. Place vegetables, Creamy Indian sauce and remaining ingredients in a bowl and mix together by hand so that vegetables are thoroughly coated in spices.
Keeps 4 to 5 days in the refrigerator in an airtight container.


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