Thai-Inspired Warm Cole Slaw

20130428_163558-1 (1)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.  

Truly, a joy to make and eat!

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