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Always in need of easy, healthy recipes, we went in search of some tasty meals that are straightforward, robust and different. We found three from the new book, SIMPLE GREEN MEALS © by Jen Hansard, whom you may remember from the green smoothie craze.
This week, get crunchy with this delicious and savory salad inspired by Scott Jurek, a plant-based recipe that is rich and textured for a post-run meal.
“Last year, I started getting into endurance running and immersed myself in Scott Jurek’s book, Eat and Run. He’s an amazing vegan ultra-distance runner, and he shared some great recipes throughout his story. This Crunchy Curry Cabbage Slaw is adapted from a recipe in his book that really stood out and has become a favorite of mine.”
SERVES 4
Gluten Free, Vegan, Dairy Free
1 head napa cabbage
1 cup shredded carrots
1 red bell pepper, julienned
1/2 cup thinly sliced scallions
1/2 cup fresh cilantro, roughly chopped
1/2 cup sunflower seeds
1 jalapeño chile pepper, thickly sliced
1/2 cup creamy almond butter
1/4 cup canned full-fat coconut milk
1/4 cup rice vinegar
1/4 cup diced yellow onion
2 tablespoons white miso paste
2 tablespoons pure maple syrup
1 tablespoon red curry paste
1 garlic clove, minced
1/2-inch piece fresh ginger, peeled
- Trim the end of the cabbage, halve and core it, and cut into very thin ribbons, or shred. Place in a bowl with the carrots, bell pepper, scallions, cilantro, sunflower seeds, and chile pepper. Set aside.
- In a blender, make a curry sauce by combining the almond butter, coconut milk, vinegar, onion, miso, maple syrup, curry paste, garlic, and ginger and puree until smooth. Stop to scrape down the sides as needed. If the mixture is too thick, add a little more coconut milk and blend again.
- Pour the sauce over the cabbage mixture. Toss well to combine. Serve immediately or store in an airtight container for up to 5 days.
Excerpted from SIMPLE GREEN MEALS Copyright © 2018 by Jen Hansard. Published by Rodale Books, an imprint of Penguin Random House.