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Indonesian Cabbage Salad · Salads

Indonesian Cabbage Salad
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Crunchy, cool and a little bit spicy, this slaw features curry, lime and almond butter, for a fresh take on slaw.  
makes 12 servings

Ingredients

Salad

1 head green cabbage, coarsely shredded
8 stalks bok choy or 2 heads baby bok choy, sliced into 1/4-inch pieces
2 carrots, peeled and cut into thin rounds
2 red bell peppers, seeded and cut into 2-inch long thin strips
1/2 cup chopped fresh cilantro
1 cup raw sunflower seeds
3/4 cup Red Curry Almond Sauce, recipe below

Red Curry Almond Sauce

1 cup almond butter
1 cup water
1/2 cup fresh lime juice
2 tablespoons miso
1 tablespoon fresh cilantro, minced
2 tablespoons agave nectar or maple syrup
2 teaspoons Thai red curry paste, or to taste
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

 

 
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Indonesian Cabbage Salad
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

Salad

1. Toss all ingredients to combine and let sit for 15 minutes or more before serving.

Red Curry Almond Sauce

Rice vinegar can be substituted for lime juice. This makes a large batch, any extra sauce can be used for stir fries

1. Combine all ingredients in a small mixing bowl or blender. Mix well until smooth.
2. Keeps refrigerated for 2 weeks or frozen for several months.

Per serving: 283 calories, 23g fat, 2g sat fat, 16g carbohydrates, 8g protein, 209mg sodium, 4g fiber

 

 

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