quick search:    

Recipe Categories
 

Navigation
 

Blog
 


 

  Indonesian Cabbage Salad with Red Curry Almond Sauce  
  << Go Back
  Difficulty: Easy
Rating: No Rating


1/2 head green cabbage, coarsely shredded
4 stalks bok choy or 1 head baby bok choy, sliced into 1/4-inch pieces´┐Ż1 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,
Directions

Toss all ingredients to combine and let sit for 10 to 20 minutes or more before serving.

Red Curry Almond Sauce

Ingredients

1/2 cup almond butter
1/2 cup water
1/4 cup fresh lime juice or rice vinegar
2 tablespoons miso
1 tablespoon minced fresh cilantro
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

Directions

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


Print: Full Page
 
Ultimate Slow Cooker Cookbook

  Ultimate Slow Cooker Cookbook
Best Freezer Cookbook

  Best Freezer Cookbook
Quick from Scratch Chicken Cookbook

  Quick from Scratch Chicken Cookbook
Enclume Premier Freestanding Cookbook Holder, Hammered Steel

  Enclume Premier Freestanding Cookbook Holder, Hammered Steel
Veggie Meals : Rachael Ray's 30-Minute Meals

  Veggie Meals : Rachael Ray's 30-Minute Meals