Ultramarathoner Scott Jurek is something of a rock star when it comes to runners, that rare soul who can log 150 or more miles in a single outing without keeling over. What makes the Minnesota-born athlete's story even more amazing is the fact he trains and races on a vegan diet.
In his memoir "Eat & Run" (Houghton Mifflin, $26), which hit bookstores last week, the runner offers more than two dozen of his favorite plant-based recipes, including this simple Thai-inspired dish made with chopped raw vegetables tossed in a spicy red curry sauce. It just might make you rethink the whole vegan thing.
Indonesian Cabbage Salad with Red Curry Almond Sauce
- 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, recipe at right
Toss all ingredients to combine and let sit for 10 to 20 minutes or more before serving.
Makes 6 to 8 side-dish servings.
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.
-- "Eat & Run" by Scott Jurek with Steve Friedman (Houghton Mifflin, June 2012, $26)
Gretchen McKay: email@example.com or 412-263-1419. First Published June 17, 2012 4:00 AM