We’ve paired a super-tuber with red cabbage and other colorful vegetables to provide an excellent source of flavonoids such as beta-carotene and vitamin A. This dish dumps an arsenal of high-tech, high-caliber essential vitamins and minerals such as vitamin B and niacin. Eating these and other vitamins daily play a key role in achieving peak performance in the body’s metabolic process = HIGH ENERGY!
The warm slaw can be served as a vegetarian entrée or to compliment grilled salmon, chicken or other lean meats!
2 tb of canola oil
1 tb white rice vinegar
2 tb honey
2 tb sesame oil
sea salt to taste
½ tsp crushed red pepper
1 tsp natural peanut butter (substitute with almond butter or sunflower butter)
1 tsp fresh ginger or ½ tsp ginger paste
1 tsp fresh garlic chopped
½ lb of sweet potato diced
1 lb red cabbage chopped
½ c red peppers chopped
½ c yellow pepper chopped
¼ green pepper chopped
¼ red onion chopped
Serves 2 as an entrée or 4 as a side dish
Prep time: 20 mins Cook time: 8 mins
Add canola oil to a non-stick pan. Heat on med-high, add sweet potatoes. Cook for approximately 4 mins. Whisk rice vinegar, honey, sesame oil, sea salt, red pepper, peanut butter, ginger and garlic. Pour over sweet potatoes and stir gently. Cover and allow to cook for approximately more 2 mins or until tender. Add cabbage, peppers and onions to the pan and sautéing on high for approximately 2 mins or to desired texture. Serve immediately.