1/2 head green 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,
Toss all ingredients to combine and let sit for 10 to 20 minutes or more before serving.
Red Curry Almond Sauce
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
Combine all ingredients in a small mixing bowl or blender. Mix well until smooth.
Keeps refrigerated for 2 weeks or frozen for several months.