Ingredients: Makes 6 to 8 side-dish servings
•1/2 head cabbage/napa cabbage, coarsely shredded
•4 stalks bok choy or 1 head baby bok choy, sliced into 1/4-inch pieces
•1 carrot, peeled and cut into thin rounds
•1 red bell pepper, seeded and cut into 2-inch-long thin strips
•1/4 cup chopped fresh cilantro
•1/2 cup raw sunflower seeds
•1/2 to 3/4 cup Red Curry Almond Sauce, recipe below
Directions: Toss all ingredients to combine and let sit for 10 to 20 minutes or more before serving.
Red Curry Almond Sauce
•1/2 cup raw almond butter
•1/2 cup water
•1/4 cup fresh lime juice
•2 tablespoons miso (regular flavor)
1/4 cup nutritional yeast
•1 tablespoon minced fresh cilantro
•2 tablespoons maple syrup
•2 teaspoons Thai red curry paste, or to taste (leave out if making Raw version)
•1 teaspoon onion powder
•1/2 teaspoon garlic powder
•1/2 teaspoon ground ginger
Combine all ingredients in a small mixing bowl or blender. Mix well until smooth.
Keeps refrigerated for 2 weeks or frozen for several months.
Recipe Inspired by vegan athlete, Scott Jurek, runner.