Crisp Thai Slaw

There's actually science behind having a colorful plate of food. The more pleasing a plate of food is to the eyes and senses the more fulfilling it is to you. How much more relaxed and happy are you when your bedroom is clean and decorated? For me, that clean peace equally relates to food plating. 

This dish definitely covers the color palate. I decided to make this recipe when I was really craving Thai food, but also trying to eat somewhat healthy. When you eat it, you'd be surprised that its all raw veggies because it tastes way better than just a regular salad. It's a great side item to grilled chicken but I also like it for lunch as a star of its own. I've seen similar recipes flying around Instagram, but I wanted to try my hand at my very own version. Please let me know if you enjoy it!

Ingredients:

1 cup raw spiraled sweet potato

1 cup raw spiraled zucchini

1 cup thinly sliced raw cabbage

1/4 cup  chopped green onions

1/4 cup chopped cilantro

1 cup sliced mini-sweet peppers (about 6 mini-peppers)

1/2 cup chopped roasted/unsalted peanuts

Sauce Ingredients:

1/4 cup natural creamy peanut butter,

1 T sesame oil, 

3 T soy sauce,

1 tsp sriracha or hot sauce,

1 T teriyaki marinade, 

1 T raw honey,

1/2 lime juiced,

1 clove of garlic chopped and then smashed with the side of the knife (be really carefully with the side of the knife exposed).

1 tsp fresh ginger or dried,

1/2 tsp cayenne pepper. 

Directions:

-Whisk together all the sauce ingredients in a bowl. *A trick I have is that if I heat up the whisk in a cup of hot water before mixing the sauce, it helps to better incorporate the peanut butter. 

-Pour the sauce mixture over slaw and toss together. 

-Garnish with lime wedges and more cilantro or chopped peanuts if you wish. 

If I'm feeling especially spicy I'll chop up a jalapeno to garnish on top as well. 

*The hardest part of the whole meal prep is all the slicing and chopping. Other than that, it's pretty simple.